Lamb Shank with Rosemary and Red Wine

• 4 pieces Lamb shank, bone-in
• 2 tbsp Olive oil
• 2 medium Yellow onion
• 2 medium Carrot
• 4 cloves Garlic
• 2 tbsp Tomato purée
• 500 ml Red wine
• 500 ml Beef stock
• 3 sprigs Fresh rosemary
• 1 ½ tsp Fine sea salt
• 1 tsp Black pepper

1. Pat the lamb shanks dry and season all over with the fine sea salt and black pepper. Peel the onions and carrots, then cut them into chunky pieces. Peel the garlic cloves and lightly crush them.
2. Heat the olive oil in a dutch oven over medium-high heat. Brown the lamb shanks well on all sides, 8 to 10 minutes in total, then transfer to a plate. Lower the heat to medium.
3. Add the onion and carrot to the pot and cook, stirring, for 6 to 8 minutes until softened and lightly coloured. Stir in the garlic for 1 minute until fragrant. Add the tomato purée and cook for 1 minute to deepen the flavour.
4. Pour in the red wine and bring to a brisk simmer, scraping up any browned bits from the base of the pot. Simmer for 8 to 10 minutes to reduce slightly. Add the beef stock and rosemary, then return the lamb shanks to the pot so they sit mostly submerged.
5. Bring back to a gentle simmer, then cover with a lid and cook on the lowest heat for 2 hours, turning the shanks once halfway through. The meat should be very tender and nearly falling from the bone. If the liquid reduces too quickly, add a splash of water to keep the shanks partially covered.
6. Transfer the lamb shanks to a warm serving dish and loosely cover. Discard the rosemary sprigs. Increase the heat and simmer the braising liquid for 10 to 15 minutes until glossy and lightly thickened, then taste and adjust seasoning if needed.
7. Spoon the carrots, onions and sauce over the lamb shanks. Serve hot, with plenty of the reduced red wine sauce.

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