Instructions

1. Preheat the oven to 180°C (all oven types – fan and standard).
2. Season shanks – Pat the lamb shanks dry and sprinkle with salt and pepper.
3. Brown – Heat 2 tablespoons of olive oil in a large heavy based pot over high heat. Sear the lamb shanks in 2 batches until brown all over, about 5 minutes. Remove lamb onto a plate and drain excess fat (if any) from the pot.
4. Sauté aromatics – Turn the heat down to medium low. Heat remaining 1 tablespoon of olive oil in the same pot. Add the onion and garlic, cook for 2 minutes. Add carrot and celery. Cook for 5 minutes until onion is translucent and sweet.
5. Transfer all to a slow cooker.
6. Add the red wine, chicken stock, crushed tomato, tomato paste, thyme and bay leaves. Stir to combine.
7. Cook for 6-8 hours on slow setting until meat is tender but still holding onto the bone.
8. Remove lamb onto plate and keep warm. Pick out and discard bay leaves and thyme.
9. With the remaining juice, add 2-4 tablespoons of flour, one tablespoon at a time until it forms a sauce consistency.
10.  Add salt and pepper to taste.
11. Serve the lamb shanks on mashed potato with a glass of Molly Morgan Shiraz!