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Ingredients - 4 lamb shanks - 100ml extra virgin olive oil - 2 tomatoes, chopped - 2 sprigs rosemary - 1 head garlic, halved - 1 large onion, chopped - 1 large carrot, chopped - 1 fennel bulb, tops only, chopped (I roast the bottom for a garnish) - 250ml red wine - 1L beef stock - 1 bay leaf - salt to taste - flat leaf parsley - 1 tbsp cornflour to thicken the sauce - mash to serve Method 1. Preheat the oven to 150°C. 2. Heat oil in a large frying pan over medium-high heat. Season the lamb shanks then cook until browned on all sides. Remove from the pan and set aside. 3. Add onion and carrot to the same pan and cook until vegetables are developing colour. Remove from the pan and add the rest of the veg followed by the red wine and cook until it has reduced by half. 4. Return lamb shanks to the pan, add beef stock and bay leaf. Bring to a boil. 5. Transfer everything to an ovenproof casserole dish. Cover and bake in a preheated oven for 3 hour
