Take your time over this slow-cook lamb dish - you're worth it
1. Season the lamb shanks with salt and ground black pepper. Using some of the oil seal the meat on all sides using a griddle or hot frying pan .
2. In a large saucepan, sauté the onion, carrot, celery, garlic and bay leaf with the rest of the oil until golden brown.
3. Add red wine to the sautéd vegetables and cook for a further 5 minutes or until the liquid evaporates.
4. Add in the tomato paste cook for 5 minutes. Then add the freshly chopped tomatoes, 500ml of water and herbs and cook for a further 10 minutes to make the ragout.
5. Arrange the shanks in a deep oven tray then pour the tomato ragout on top of the shanks.
6. Cover the tray with foil and cook in a pre-heated oven at 200°C. Check and stir regularly adding water if necessary. Braise for 2 hours.
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