What a bargain! Tasty and filling – swap for beef Osso Bucco if you don't like lamb, or more legumes if you're vegetarian. Start by soaking 1/2 cup dried beans overnight. For variety I'm using black beans (will use 1/2 cup for a mexican dish). Then brown 3-4 shanks (depends on size and how hungry your family is!),1 sliced leek and garlic in a little olive oil. Pour over stock (about 1 – 1/2 L), add 1 large fennel cut into 1/8 wedges, 1/2 large celeriac cut into chips, 1 purple carrot diced, 1 orange carrot diced and a slurp of organic red wine (optional, some for the chef too). Add a cinnamon stick, 1 tsp harissa, 1 bay leaf, 1 sprig of rosemary, 400g tomato passata. Bring to the boil, then slow roast on 160C for 2 hours until tender. Check stock level half way through and top up if needed. Your home will smell AMAZING! Steam some green beans or broccoli to serve. Also some Cracked Burghul instead of couscous. Cover 1 cup Burghul with just boiled water, let it soak up the liquid, then steam for 20 minutes.  Add your greens towards the end and dinner is served.