sea salt and freshly ground black pepper
2-3 sprigs of fresh rosemary
1 tablespoon olive oil
1 clove of garlic, finely chopped
2 carrots finely sliced
6 sticks of celery, quartered and finely sliced
2 medium/large onions, quartered and finely chopped
1 tablespoons balsamic vinegar
2/3 of a bottle of Red Wine (That one from last week that was never finished will do!)
6 anchovy fillets or capers
1 x tin of diced tomatoes
1x 500ml vege or chicken stock
1 x dash of Lee & Perrins

If you can prepare this early in the day and cook it for the afternoon on a low heat all the better! (I did about 80C for about 6 hours!)

Season the lamb with sea salt and freshly ground black pepper. Heat a thick-bottomed casserole pan, add the oil, sear the Lamb on all sides until browned and then remove from the pan.

Add the garlic, carrot, celery, onions and a pinch of salt and sweat until softened. Add the balsamic vinegar and allow it to reduce to a syrup.
Pour in the red wine and allow to reduce further for a few minutes.
Add the tomatoes, stock, Lea & Perrins and anchovies (these really seem to intensify the lamb flavour but you won’t even taste them!) – alternatively use capers. Simmer for about 10 minutes until the liquid has reduced and then return the lamb to the dish and add a good dose of cracked black pepper.
Put on the lid and cook in the oven on 150C for 2 hours (or for longer like I did on a lower heat) turning the lamb a few times during cooking. An ideal time to take out the crock pot!

Serve one shank per plate with potato or kumera mash and steamed green beans for a wonderful warm wintry dish.