Instructions: Fold over each lamb shank and tie up with butchers or other food safe string.

Insert a sprig of parsley and rosemary, and a couple of cloves of garlic into each crack.

Brown in olive oil on both sides.

Reduce heat, remove shanks and deglaze pan with splash of red wine.

Add carrot, celery and leek and simmer gently for 5 minutes.

Cut flesh from tomatoes, slice and put in with other vegetables. Strain the remaining tomato centres through sieve into pan.

Put shanks into the sauce, cover tightly and simmer gently for about 5 hours.

Cook pasta in lots of boiling water.

Remove meat from shank bones, discard herbs and string.

Put lamb meat on pasta and smother with rich tomato sauce.

Leftover potential: Keeps two or three days in the refrigerator.

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