1 tablespoon olive oil, sea salt and freshly ground pepper, 2 large lamb shanks (approx.1kg), 1 small brown onion, diced, 1 garlic clove, crushed, Fresh sprig of rosemary, 1 bay leaf, Half teaspoon chilli flakes, 2 cups beef stock, 400g can Val Verde Diced Italian Tomatoes, 400g can Val Verde Chickpeas, drained
1. Heat the oil in saucepan over medium heat. Season the lamb shanks, then brown, turning occasionally. Remove the lamb. Add the onion and garlic, cook until onion is soft, but not browned.
2. Return lamb to pan. Stir in the herbs and chilli. Cook for 1 minute; then stir in stock and Val Verde Diced Italian Tomatoes. Bring to a simmer, cover and reduce heat.
3. Cook for 2.5 hours or until meat starts falling off the bone. Stir in chickpeas, cook uncovered for a further 30 minutes.
4. Carefully remove shanks from soup and remove meat from bone; shred, discarding bones, and return meat to soup and heat through.
400g can Val Verde Peeled Tomatoes, 400g can Val Verde Cannellini Beans, drained, 1 red onion, sliced, ½ cup black olives, ¼ cup dry red wine, 1 tablespoon fennel or cumin seeds, 2 teaspoons ground cumin, ½ teaspoon cinnamon, sea salt and freshly ground black pepper, to taste, 4 x 3-4 chop racks of lamb, extra virgin olive oil, ¼ cup continental parsley leaves
Cut Val Verde Peeled Tomatoes into quarters and combine in a baking dish with tomato juice, beans, onion, olives and wine. Combine spices, salt and pepper together and press the surface of the lamb into the spices until well coated. Place lamb over beans and drizzle with olive oil. Roast at 200°C for 30 minutes or until done to your liking. Allow to rest for 10 minutes before carving. To serve, stir parsley into Saucy Cannellini Beans, spoon onto individual serving plates and top with carved lamb.