4 Large Mick's Meats Lamb Shanks
2 Brown Onions, thinly sliced
1 Carrot, finely diced
1 Celery Stalk, finely diced
3 Garlic Cloves, crushed
100ml Balsamic Vinegar
500ml Shiraz or Merlot
2 tbsp Tomato Puree
Rosemary, one sprig finely chopped
6 Baby Potatoes, whole
2-3 tsp Dried Thyme
Fresh Basil, finely chopped
Salt and Pepper, to season
Step One - Preheat the oven to 150c.Dust the lamb shanks with the flour, salt and pepper before setting aside.
Step Two - In a large pan sweat off the onions, garlic, carrot and celery until soft, the scoop out into a large casserole dish. Mix through with the balsamic vinegar, wine, tomato puree, thyme and rosemary.
Step Three - Place in the lamb shanks into the original pan and brown all over, before switching them to the casserole dish. Cover and put in the oven. Cook for 2.5 hours or until the meat is falling off the bone.
Step Four - Boil the potatoes until soft before transferring to a small baking tray. Smash lightly with a fork. Drissle with a splash of olive or sesame oil and dress with a selection of matching herbs. Bake until golden brown.
Step Five - Serve the lamb shanks on the bed of potato and pour the reduced braising juices (minus any skimmed off fat) over the top.