lamb Shanks with chickpeas and vino rancio

Serves 7

5 tablespoons olive oil
7 lamb shanks (palatilla)
2 large onions
3 garlic cloves
3 leeks
3 celery sticks
3 carrots
1/2 bottle  of  vino rancio
1 teaspoon dried mint
3 bay leaves
a good pinch of saffron
2 mature tomatoes, grated(no skin)
2 x 400g jars of chickpeas, drained and rinsed
Handful of parsley or coriander
Maldon sea salt and freshly ground black pepper

Heat the olive oil over a fierce heat and brown the lamb shanks then put them to one side.
Roughly chop the vegetables and soften a little over a medium heat, add a little salt then stir in the tomato. Add the vino rancio, mint and saffron. Add the lamb shanks and turn to mix them with the other ingredients. Add a little water if needs be. Add the bay leaves and cooked with the lid on over a low heat for 2 hours.

Add the chickpeas and a little more liquid if necessary, correcting the seasonong. Continue cooking until the lamb is tender.

Serve in bowls with some chopped parsley or coriander and crispy bread.