Recommend to serve with mashed potato and green beans!

1. Heat 1 tablespoon oil in a large heavy-based lidded casserole pan over a medium-high heat. Add shanks in batches and cook until browned on all sides. Remove from pan and set aside for later.
2. Add the onion, carrot, celery, fennel, garlic, rosemary, bacon and anchovies to the pan, reduce the heat to low, cover and cook for 10 minutes or until onion is soft. Add the flour, stirring to combine and cook for 2 minutes.
3. Add the wine, stock, juice and quince paste increasing heat to medium and stirring until paste dissolves.
4. Return shanks to pan, bring to the boil, then reduce heat to low, cover and simmer for 2½ hours or until meat is falling off the bone.
5. To finish the lamb shanks, add the capers, thyme and parsley and check seasoning, adjusting accordingly
6. Meanwhile to make the pangrattato, heat the oil in a frying pan over a medium heat. Add the breadcrumbs and garlic, stirring constantly, until crispy and golden. Remove from heat, allow to cool before combining with lemon rind and parsley. Place in a small bowl and sprinkle over the shanks, when ready to serve.
7. Serve lamb shanks with creamy mash potato and green beans.