Brown shanks in a little olive oil until nicely caramelised and place in slow cooker (or deep oven dish if you are using the oven).
Add TBATL Tangy Creole Relish and TBATL De-Vinely Red Tomato Sauce and stir through Add leek and lentils and beef stock stirring again till all ingredients are combined.
Cover and cook until tender and just falling off the bone.
Slow cooker – 4 hours on high.
Oven – cover with foil for first 2 hours at 160 deg. Remove foil increase temperature to 180 deg for ½ hour or until tender and brown and liquid has thickened to form a rich sauce
Garnish with parsley and grated grano padana cheese.
Serve on a bed of sweet potato mash or as picture with steamed greens.
The Bear and the Ladle Products you will need for this recipe: