Braised Lamb Shanks

Preheat the oven to 180C.

Pat the lamb shanks dry and sprinkle with salt and pepper.

Heat olive oil in a heavy-based pot over high heat. Sear the lamb shanks in batches until brown all over, about 5 minutes.

Remove lamb onto a plate and drain excess fat from the pot.

Turn the heat down to medium-low. Heat remaining olive oil in the same pot, if needed. Add the onion and garlic, cook for 2 minutes.

Add carrot and celery. Cook for 5 minutes until onion is translucent and sweet.

Add the red wine, stock, crushed tomatoes, tomato paste, thyme, and bay leaves. Stir to combine.

Place the lamb shanks into the pot, squeezing them in to fit so they are mostly submerged.

Turn stove up, bring to a simmer. Cover, then transfer to the oven for 2 hours.

Remove from oven, remove lid, then return to the oven for another 30 minutes. Check to ensure lamb meat is ultra tender.

Remove lamb onto a plate and keep warm. Pick out and discard bay leaves and thyme.

Strain the sauce into a bowl, pressing to extract all sauce out of the veggies. Pour strained sauce back into pot. Bring to simmer over medium heat and reduce slightly.