Preheat oven to 180°C (350°F). Heat oil in a thick-based casserole. Season shanks and brown in oil. Remove meat and set aside. Add onions, carrots and celery to oil and cook over medium heat for five minutes. Add wine and vinegar to deglaze dish and simmer for five minutes. Put shanks back in and add tomatoes, rosemary, thyme, bay leaves, garlic bulb and plenty of black pepper.

Add enough water or stock just to cover shanks. Cover dish, bring to the boil, then transfer to oven. Cook for 2 hours. Stir whenever you remember to ensure shanks cook equally. After 2 hours, remove dish from oven and gently simmer, uncovered, for 15 minutes. Add mushrooms and season to taste. Simmer for a further 15 minutes or until shanks are fall-off-the-bone tender. Stir in parsley and enjoy with creamy mashed potatoes or slow-roasted sweet potatoes.

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