Serves 6

70g flour
Salt and black pepper
6 lamb shanks, trimmed of fat
3 tbsp vegetable oil
4 garlic cloves, crushed
4 bay leaves
1 large onion, thinly sliced
2 sprigs of rosemary, leaves picked and chopped
250ml red wine
½ tsp dried thyme
720ml beef stock

1. Preheat the oven to 190˚C/170˚C fan/gas mark 5.
2. Combine the flour with some salt and pepper in a large sealable bag. Add the lamb shanks and mix to lightly coat.
3. Heat two tablespoons of the oil in a large pan over a medium-high heat and brown the lamb shanks on all sides, turning with tongs.
4. Place the shanks in a large ovenproof pot with a lid. Add the garlic and bay leaves.
5. Reduce the pan to a medium heat and add the remaining oil. Cook the onions and rosemary for 5-6 minutes, stirring occasionally, until the onions are soft.
6. Add the red wine to the pan and turn the heat to medium-high. Cook for 5-6 minutes, scraping any sticky bits from the bottom of the pan, until the mixture is slightly syrupy. Season with salt and black pepper.
7. Pour the red wine and onion mixture over the lamb shanks and sprinkle with the thyme. Add the beef stock.
8. Place in the oven and cook for 2 hours and 15 minutes.
9. Remove the lamb shanks to a plate and cover loosely with foil. Simmer the sauce on the hob for 10 minutes until reduced, seasoning to taste with salt and pepper.
10. Serve the lamb shanks with the red wine sauce and plenty of creamy mashed potato.