Ingredients
2 large lamb shanks, cut osso bucco style (ask your butcher to do this)3 cups chicken stock
3 cups beef stock
1 cup white wine
2 carrots, peeled and cut into rounds
350 g cabbage, cut into large chunks
400 g can cannellini beans, drained and rinsed
420 g red kidney beans, drained and rinsed
1 clove garlic
shredded rind of one lemon
1 cup Italian parsley leaves
char-grilled bread to serve
Description
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