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Preheat the oven to 180 degrees fan bake.
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Cut any sinew off the shanks and toss in seasoned flour. I do this in either a bowl, or a plastic bag.
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In a large heavy based shallow saucepan, heat 1 tablespoon of oil on a high heat on your cooktop. Cook the lamb on all sides until golden brown. Around 6-8 minutes. You can do this in batches or even in two separate pans to ensure they aren’t crowded. Remove the shanks and set aside.
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In the same pan, add the onion, sauté for a few minutes until translucent. Add the garlic and cook for a further minute.
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Add the thyme, rosemary, bay leaves and wine. Cook for 2-3 minutes until the wine has reduced a little. Stirring occasionally.
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Add the stock, tomatoes, sugar and season with salt and pepper. Stir well. Bring to a simmer.
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Add the lamb back to the pan, cover with foil or a lid and cook for 90 minutes in the oven. Half way through, turn over the lamb shanks. After the 90 minutes remove the lid and cook until lovely and golden. Around 15-20 minutes.
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Serve with kumara mash and steamed broccoli.