Tuscan Lamb Shanks with Peas, Eggs and Pecorino

delicious.com.au

Pinotpuss

2 tbs extra virgin olive oil

¼ cup (35g) plain flour

4 x 450g trimmed lamb shanks

4 cloves garlic, crushed

100g pancetta, rind removed, thinly sliced

1 cup (250ml) dry white wine

4 cups (1L) beef stock

1 sprig bay leaves

1 cup (120g) frozen peas, thawed (we used Woolworths Macro frozen peas)

4 eggs

2 tbs lemon juice

1 cup (80g) finely grated pecorino

1 cup (80g) finely grated parmesan

Crusty bread, to serve

Directions at delicious.com.au

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