Pre heat oven to 180 degrees.

Soak the mushrooms in the red wine.

Heat a frying pan and when hot, sear the lamb shanks in a little olive oil and then place into a baking dish.

Add the onions, garlic and bacon to the pan and sauté on a medium heat until translucent. Add the tomato paste, mushrooms and wine and bring to a simmer. Then add the orange zest, orange juice and half of the stock.

When the pan is simmering, pour over the lamb shanks. Add the remaining stock, cover and bake for 2 ½ hours until the meat is very tender.

Served with mashed potatoes and green beans with garlic butter.