3. Gently fry onion, garlic, celery and parsnips in the residue oil, until tender, but not brown. Stir in the leftover spiced flour and cook for 1 minute. Add Wattie's Extra Rich and Thick Condensed Tomato Soup
with a can of water, and stir to combine until the sauce boils. Pour over the browned lamb shanks, cover and cook at 160℃ for 2 – 2 1/2 hours or until the shanks are tender.