Lamb Shanks with Fettucine

Season shanks with salt and pepper. Heat half of the oil in large heavy based saucepan; cook lamb, turning occasionally until browned all over. Remove from pan.

Heat remaining oil in same pan. Cook carrot, celery, onion and anchovies, stirring, about 5 minutes or until vegetables soften and brown slightly. Add garlic, cook, stirring one minute. Add tomato juice, stock, thyme, bay leaf. Return the lamb to the pan. Season and bring to a boil. Reduce heat; simmer, with the lid askew for 2 hours or until lamb is tender firm.

Remove lamb from pot. Strain sauce into a large saucepan. Flake cooled lamb meat from bones; discard bones, fat and any sinew.

Bring a large pot of salted water to the boil. Add fettuccine and cook until nearly al dente. Drain.

Bring the reserved sauce to a simmer. Add pasta along with the reserved lamb. Toss with tongs until gently warmed. Toss through parsley and check seasoning. (Season with pepper and a touch of olive oil. You may not need to add any salt due to the anchovies.)

Serve into individual bowls with the tomatoes and grated parmesan if desired.