1 carrot, chopped
½ carrot, diced
1 stick of celery, chopped
3 garlic cloves, crushed
2 garlic cloves, peeled and chopped
1 onion, chopped
½ onion, diced
1 tbsp chopped parsley
1 small bunch of parsley (leaves only)
3 stalks of rosemary
1 shallot, cut into rings
8 fillets of anchovies
1 tbsp capers
200g/7oz red lentils
salt and freshly ground black pepper
1 tbsp olive oil
110ml/4floz light olive oil
1 tbsp ras-el-hanout
lamb stock (from above)
2 tbsp white wine vinegar
4 lamb shanks (or lamb elbows)
1½ litre/2½ pints lamb stock
200ml/7floz red wine