Braised Lamb Shanks

Serves 6

12 lamb shanks

100g diced onion

4 crushed cloves garlic

1/4 bunch chopped basil

1/4 bunch thyme

1/4 bunch chopped parsley

400g turnip

500g carrot

300g leek

300g celery

2.5-3 litres beef stock

100ml olive oil

150g tomato paste

300ml red wine

Arrowroot to thicken sauce

Season the lamb shanks with salt and pepper. Dice the onion and herbs. Cut the celery, leek, carrot and turnip into a larger dice.

Heat the oil and brown the shanks on all sides. Remove from the pan; add the onion and garlic and sweat without colouring until translucent. Add the tomato paste and cook off briefly. Deglaze the pan with the red wine and add the stock.

Add the shanks, place in the oven 180 degrees (160 degrees celsius fan forced) with lid on and cook until shanks are tender. Depending on the size of the shanks, this generally will take a couple of hours. Remove the lid 30 minutes prior to them finishing cooking and add the celery, leek and herbs.

Remove the shanks and keep warm. Check sauce for seasoning. Finish the sauce by adding arrowroot mixed in a little water until it has a thick consistency. Serve shanks with sauce on parsley and sour cream puree or creamy mash potato.