Recipe Method

1. Preheat oven to 170°C.
2. Season lamb shanks with salt and pepper.
3. In a large oven proof pot, heat the oil over a medium-high heat.
4. Add the lamb and cook until golden all over. Work in batches.
5. Remove lamb from the pot and place on a plate. 
6. In the same pot (don’t clean), melt the butter.
7. Add the onion and carrots and cook for +- 3 minutes.
8. Then add garlic and cook for 1 minute.
9. Add in the tomato paste and stir until vegetables are coated. 
10. Pour in stock, wine and tomato purée then return lamb shanks to pot.
11. Add rosemary and bring to a boil.
12. Cover and transfer to the oven.
13. Cook until lamb shanks are completely tender +- 2 hours.