Red wine and saffron slow roast lamb shank
The night before, place the lamb shank in the red wine and chill.
In a deep pan place 3 chopped onions with a little oil and cook for 2 minutes. Add the lamb shank and roast for 3-4 minutes. Wet with the soaking wine and the stock and cook for 1 ½ hours. Place the saffron in half a glass of cold water to soak for 20 minutes and add to lamb halfway through the cooking.
Meanwhile, peel the carrots, parsnips and slice the cabbage. Blanch in boiling water for 4 minutes. Place the oil, garlic and herbs in a pan and cook gently for 3-4 minutes. Add the peeled and wedged onions and cook for 2 minutes. Drain the carrots, parsnips and cabbage and add to the pan. Season with salt and pepper and cook for 6-8 minutes and serve.