Step 1

Place the flour on a plate. Season with salt and pepper. Toss the lamb shanks in the flour mixture to coat. Shake off excess. Heat half the oil in a large flameproof casserole dish over medium-high heat. Cook half the lamb, turning occasionally, for 7 minutes or until browned. Transfer to a plate. Repeat with the remaining lamb and oil, reheating the pan between batches.

Step 2

Add the onion and garlic to the dish. Cook, stirring, for 3 minutes or until soft. Add the wine and cook for 1 minute, scraping the pan with a flat-edged wooden spoon to dislodge any bits that have cooked onto the base. Stir in the stock, passata, rosemary and bay leaves. Return the lamb to the dish.

Step 3

Cover and reduce heat to low. Cook, turning lamb halfway through cooking, for 1 hour 45 minutes. Use a metal spoon to skim fat from surface. Add potato and turnip. Cook for 35 minutes or until lamb is tender. Use a slotted spoon to transfer lamb, potato and turnip to a large plate. Add carrots to the dish. Increase heat to medium. Cook, uncovered, stirring occasionally, for 20 minutes or until carrots are tender and sauce has reduced.

Step 4

Add the peas to the carrot mixture. Return the lamb, potato and turnip to the dish. Cook, turning the lamb in the sauce occasionally, for 5 minutes or until heated through. Stir in the parsley. Season with salt and pepper.