4-6 lamb shanks
1 white onion – diced
6 cloves garlic – minced
2 carrots – diced
1 stick celery diced
2 cups beef stock
1.5 cups red wine (merlot)
1 tin crushed tomato
2-3 tablespoons tomato paste
rosemary
bay leaves
- Preheat oven to 160 degrees
- brown lamb shanks and remove
- cook onion and garlic til soft. Add carrots and celery
- add in beef stock, red wine, tomato paste and crushed tomatoes. Bring to boil
- Place lamb back in and put in oven to braise for 3 hours
- Remove lamb shanks and strain the liquid to make gravy, adding flour if needed
- serve with mash
