3T olive oil
2 lamb shanks
10g butter
1 onion, finely chopped
1 carrot, finely chopped
1 celery stick, finely chopped
4 garlic cloves, minced
1/2c red wine
2T tomato puree
1t thyme leaves
1 sprig rosemary
1c chicken stock
1c tinned diced tomatoes
1 bay leaf
1/2t honey
1. Preheat the oven to 140˚C.
2. Heat 1T of the oil in a frying pan over a high heat. Brown the shanks all over then place into a baking dish.
3. Reduce the heat to medium and add the remaining oil, butter, onions, carrot, celery, and garlic, stirring until softened (approximately 10 mins).
4. Increase the heat to high and add the red wine, simmering for 30 seconds.
5. Mix in the puree, thyme, rosemary, stock, tomatoes, bay leaf and honey then pour over the shanks. Cook for 3 hours, spooning the liquid over the shanks each hour.
6. Serve immediately with a creamy mash.