Braised Lamb Shanks with Minted Gravy

• 4 pieces Lamb shank, bone-in
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 30 g Plain flour
• 2 tbsp Olive oil
• 1 large Yellow onion
• 2 medium Carrot
• 2 pieces Celery
• 4 cloves Garlic
• 2 tbsp Tomato purée
• 500 ml Red wine
• 600 ml Beef stock
• 2 pieces Bay leaves
• 15 g Fresh mint

1. Pat the lamb shanks dry, then season all over with the fine sea salt and black pepper. Dust with the plain flour, shaking off any excess. Finely chop the onion, cut the carrots and celery into chunky pieces, and lightly crush the garlic cloves.
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 if the floury bits start to catch too quickly.
3. Add the onion, carrots and celery to the pot and cook, stirring, until the onion softens and the veg takes on a little colour, about 6 to 8 minutes. Stir in the garlic and cook for 1 minute. Add the tomato purée and cook for 1 minute more to deepen its flavour.
4. Pour in the red wine and scrape up the browned bits from the base of the pot. Simmer for 5 to 7 minutes to reduce slightly. Add the beef stock and bay leaves, then return the lamb shanks to the pot, nestling them into the liquid.
5. Bring to a gentle simmer, then cover and cook on a very low heat for 2 hours, turning the shanks once halfway through. The liquid should barely bubble. The lamb is ready when it is very tender and nearly falling from the bone.
6. Transfer the lamb shanks to a warm serving dish and loosely cover. Strain the braising liquid into a saucepan, pressing the vegetables to extract their juices, then discard the solids and bay leaves. Simmer the liquid for 10 to 15 minutes until it coats the back of a spoon.
7. Finely chop the fresh mint and stir most of it into the gravy, keeping a little back for serving. Taste and adjust seasoning with a pinch more fine sea salt and black pepper if needed. Spoon the minted gravy over the lamb shanks and finish with the reserved mint.

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