Lamb Shanks with Sun-Dried Tomatoes, Beans and Chorizo

Ingredients 

Sun-Dried Tomato Flavour Base

150g sun-dried tomatoes (chopped)
3 cloves Garlic (crushed)
2 Tbsp Tomato paste
1 Tbsp Pesto1 lemon (zested)
1 tsp each sugar, salt and pepper 
4 Lamb drums or shanks
1 tsp Salt and several grinds black pepper
1 Flavour base (see above)
2 cups Beef stock
1 cup White wine
150g Chorizo sausages (cut into chunks)
2 x 300g cans white beans (drained and rinsed to finish)
1 cup podded and peeled Broad beans (fresh or frozen)
1 cup peas (fresh or frozen) 

Mix ingredients for the flavour base and put aside. 

Method 

Preheat oven to 220°C.
Season shanks liberally and place in a large ovenproof dish or roasting pan that will fit them snugly in a single layer.
Bake until lightly browned, about 40 minutes.
Drain off fat. (I always prepare shanks like this to remove the fat before slow cooking. It’s much easier than browning them). 
Place shanks back in dish or in a slow cooker and pour over the flavour base ingredients.
Reduce oven to 160°C, cover dish tightly and cook until meat is tender, about 3 hours.
Ten minutes before serving add broad beans and peas; adjust seasoning to taste and return to oven or cook on the stovetop for 10 minutes.  
If making this dish ahead of time, bring it back to the boil before adding the peas and beans.