Braised lamb shanks

• Lamb shanks 10 ea
• Carrot 300 gm
• Onion 300 gm
• Celery 300 gm
• Thyme 1 springs
• Rosemary 1 sprigs
• White wine 250 ml
• Tomato paste 2 kit spoons
• Vegetable oil 100 ml
• Flour 100 gm
• Salt
• Pepper

Put the lamb shanks in a baking tray and rub with the oil, sprinkle with salt and pepper. Put into a 180 deg C oven. Cook until browned, add the onion, carrot and celery cut in 1 cm dice, add the white wine and cook for 20 mins. Add the flour and tomato paste and stir in. Add enough water to come 1/3 of the way up the side of the shanks. Add the herbs, cover the tray with alfoil and cook for about 2 hours until the shanks are tender and the meat is almost falling off the bone. When cooked remove the shanks and cool. Put the sauce in a pot and let simmer, skimming off any fat. Reduce to a good sauce consistency.

Serve with garlic mash potatoes or polenta.