Preheat the oven to 180°C.

Mince garlic. Dice onions, carrots, celery and leeks.

Pat the lamb shanks dry. In a bowl, or plastic bag, place flour, salt and pepper.
Coat shanks in this dry mix.

BROWN THE SHANKS
Heat 2 Tbsp of olive oil in a large heavy based pot over high heat.
Sear the lamb shanks until browned all over (5 minutes). Remove lamb onto a plate.

COOK THE SHANKS
Turn the heat down to medium. Heat remaining 1 Tbsp of olive oil in the same pot.
Add the onion and garlic, cook for 2 minutes. Add carrot, celery and leeks. Cook for 5 minutes until onion is translucent and sweet.

Add the red wine, chicken stock, crushed tomato, tomato paste, thyme and bay leaves. Stir to combine.
Place the lamb shanks back into the pot, squeezing them in to fit so they are mostly submerged.
Cover, then transfer to the oven for 2 hours. Remove lid, then return to the oven for another 30 minutes.
Check to ensure lamb meat is ultra tender – if not, cover and keep cooking another 30 mins.
Discard bay leaves and thyme. Remove lamb shanks and keep warm.

MAKE THE SAUCE
Press the remaining vegetables and liquid through a sieve to make the sauce. Place into a small serving jug for pouring.

TO SERVE
Plate up the shanks as pictured, on a mash, with the sauce. Garnish with fresh thyme leaves (optional).
Serve with a side of seasonal vegetables.