+Braised Lamb ShanksThese delicious lamb shanks are sure to satisfy the meat lovers in your family. Use our conversion chart User ratingRate this recipe12345red wine lamb curry pie pasta avocado tortilla nuts apple coconut raspberries berry banana smoothie ice cream pudding roast vegetable salmon tart biscuits chocolate cake vanilla couscous salad muesli slice burritos tacos mexican prawn prawns surimi pea ham soup muffins frittata cheese leek pizza stir fry shanks mushroom italian shellfish cranberry spinach venison potato fish Potatoes Lunch Cheesecake Dessert Summer Cupcakes Main Fruit Yoghurt Greek vegetarian snack Drink gluten free Mains Entree Breakfast Baking Snacks spaghetti wattie's steak Father's Day Recipe Ideas Lunchbox Entertaining Casserole Pams Chicken Rice Asian Bacon School Holiday Recipes Pumpkin beef Christmas sweet healthy mussels vegetables Great New Zealand Baking Book afternoon tea raw no-bake Meal Type:MainsPrep Time:0 - 15 minsCooking Time:1½ - 2 hrsServes:3 - 4Ingredients4 lamb shanks 1 large carrot, diced 1 large stick of celery, diced 1 large onion, diced 4 cloves of garlic, roughly chopped 2 cups (500mL) Pams Beef Stock 1 cup red wine 2 tbsp Pams Tomato Paste 4 tbsp of Pams Pure Olive Oil 1 tbsp of fresh chopped rosemary leaves (can use 1 tsp dried) 1 tbsp of fresh chopped thyme leaves (can use 1 tsp dried)InstructionsPlace oil in a pan and heat until med-high. Brown lamb shanks on all sides quickly, remove using tongs and add to a large casserole dish. Turn the heat in the pan down and cook onions, carrot, and celery. When onions turn clear add garlic and cook for a further minute. Tip the onions, garlic, celery and carrot into the casserole dish. Add the stock, wine, tomato paste and most of the herbs to the casserole dish and give it a quick stir. Cover and place in the oven for 2 hours. Serve the lamb shanks on creamy mash potatoes, garnish with the extra herbs and serve with a side of seasonal vegetables.