Slow Cooked Lamb Shanks

Method

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1. 1Toss lamb shanks in seasoned flour to coat, shake off excess.
2. 2Heat 1 tablespoon oil in a casserole dish that can go on the stove top or a heavy based saucepan, over high heat. Cook lamb shanks in batches, turning for about 5 minutes or until browned all over. Add more oil if necessary for the second batch. Transfer to a plate.
3. 3Reduce heat to medium high and heat 1 tablespoon of oil. Add onion, carrot, celery and garlic. Cook, stirring occasionally for 3 - 5 minutes, until onion has softened.
4. 4Add tomato paste and stir to combine.
5. 5Add wine, tomatoes, stock, thyme and bay leaves and stir to combine. Return lamb shanks to the casserole dish/saucepan. Cover with lid. Bring to the boil. Reduce heat to low. Simmer for at least 1 1/2 hours - I usually simmer for about 2 hours to ensure the meat falls off the bone.
6. 6Remove lid and simmer for 20 - 30 minutes to allow sauce to reduce and thicken slightly.
7. 7Bring to the boil. Stir through frozen peas and cook for 3 minutes or until peas are hot.
8. 8Discard bay leaves and any thyme stalks.
9. 9Serve with your choice of accompaniment.