Preheat oven to 160℃ degrees.

Now we need to cook the lamb shanks, sauce and potatoes separate but at the same time.

Place 2 lamb shanks in a large pot, cover them with water (or fresh stock) and boil for one hour.

Once the water starts to boil, add a cube of vegetable stock.

While you are waiting for the water to boil, cut the potatoes into 4pieces and put them in a deep baking tray, adding 3 tblsp of extra virgin olive oil and a sprinkle of dried herbs on top.

Place the tray in the oven at 160℃ for 1hr.

Every 15 minutes, turn the potatoes to make sure they cook through.

THE SAUCE

Cut 1/4 of onion, 1 carrot and celery into small pieces and place them in a saucepan with 3 tblsp of extra virgin olive oil on medium heat.

Once the onions become golden, add the mushrooms (normally after 2 - 3 minutes).

Let this cook for 2 minutes then add the tomato sauce, chopped basil, a pinch of salt and dried mixed herbs.

Pour a glass of water into the sauce bottle to get the leftover sauce that’s still stuck on the sides of the bottle and pour it in

Mix well with a wooden spoon and cook for around 45min.

Add 500ml of milk, stir well and leave to simmer for 10 more minutes.

COMBINE YOUR INGREDIENTS:

Next, add the tomato sauce to the potatoes and mix well.

Add the lamb shanks to the deep baking tray and a big spoonful of stock from the pot.

Cover the tray with foil.

Put the tray in the oven for 2hr at 160℃ degrees.

Make sure you turn the lamb shanks every hour and stir the sauce.

After 2hours the lamb shanks are ready.

Toast 2 slices of bread in the oven for a couple of minutes until they get crispy. Cut them into small cubes.