125mlred wine (or white, depending on taste and season)skip if you don't do alcohol
1Tbspsundried tomato paste
1tspDijon mustard
1litrechicken stock (or lamb stock)
Instructions
Heat the olive oil in a large saucepan or Dutch oven over medium-high heat, and sear the lamb shanks on all sides (as much as possible) to brown. This will take about 5 minutes. When done, take the shanks out, and place them on a plate until later.
Lower the heat to medium and fry the onions for 1 minute.
Add the garlic, carrots, celery, rosemary and bay leaves and fry for another minute, stirring to coat everything with the lamb fat and flavour in the pan.
Add the flour, stir vigorously for a few seconds, then add the wine. Stir, and leave the wine to reduce for 5 minutes on the same heat.
Add the tomato paste, mustard and stock and stir to mix, scraping the bottom of the pot to get all the yummy brown bits sticking to it.
Add the lamb shanks back to the pot, stir, and coat the lamb shanks with the liquid in the pot. Bring back to a boil over high heat. Then reduce the heat to its lowest setting, cover with a tight fitting lid and cook for 1 1/2 to 2 hours until the lamb shanks are fully cooked and the meat is practically falling off the bone. The time will depend on the size of your shanks, and, to a certain extent, its age.
Finish off with lots of freshly ground black pepper, check to make sure you don't need anymore salt (you shouldn't).
Place the fork-tender lamb shanks carefully and gently into a deep serving dish. You can either pour the braising liquid all over the shanks, or, serve the sauce/gravy in a separate dish with all the vegetables in the pot. That's what I prefer doing. Sprinkle some chopped fresh parsley all over.