Ingredients:

30 ml butter

30 ml oil

1 large onion, finely chopped

2 cloves garlic, finely chopped

3 sticks celery, finely diced (5mm)

3 carrots, finely diced (5mm)

1 large, or 2 small lamb shanks

125ml flour

1 tin chopped tomato

300 ml beef stock

5 ml dried rosemary

15 ml flour

15 ml tomato paste

2 bay leaves

salt & pepper to taste

Directions:

1. Add salt & pepper to the flour in a shallow bowl and coat the lamb shank/s.

2. Heat 1 Tbsp oil and 1 Tbsp butter in an ovenproof pan and seal the lamb shank all over. Remove the shank. Add the remaining butter and oil to the pan along with the onion. Cook until softened, then add the garlic and cook for a further minute. Add the carrots and celery, stir through and cook for around two more minutes. Then add the flour and stir through until thoroughly incorporated and slightly browned.

3. Add the tin of chopped tomatoes and quickly stir into the flour mixture to thicken. Then, add the stock, tomato paste, and rosemary, and stir to incorporate into the sauce. Add the lamb shank/s back to the pan and coat with the sauce.

4. Cover and place in a 160°C oven for 2 to 2½ hours, until softened and falling off the bone.

5. Uncover, baste the meat and cook for a further 30 minutes at 180°C until browned and the sauce has reduced in volume. Mash the sauce down with the back of a wooden spoon.

6. Serve with steamed veg and sweet potato mash.

Bon Appetit!