Slow Roasted Lamb Shank with Red Wine

Set the oven to 160 degrees top and bottom heat.

Dry the lamb shanks well and season with salt and pepper.

Heat olive oil and butter in a large ovenproof pot.

Brown the lamb shanks well on all sides and set aside.

Peel onion and carrots, and cut them into rough pieces.

Cut celery stalks into pieces and finely chop garlic.

Add the vegetables to the pot and cook for 5 to 7 minutes, until soft and lightly colored.

Stir in tomato paste and cook for 1 minute.

Return the lamb shanks to the pot.

Pour over red wine and let it boil for 3 to 5 minutes.

Add beef stock, rosemary, thyme and bay leaves.

Bring to a boil, cover with a lid and place the pot in the middle of the oven.

Cook the lamb shanks for 2.5 to 3 hours, until the meat is tender and comes away easily from the bone.

Carefully lift the shanks out of the pot.

Strain the sauce if you want it smoother, and reduce it slightly on the stove.

Peel the potatoes and boil until tender in lightly salted water.

Drain and let the potatoes steam dry.

Mash the potatoes and stir in butter and cream into a smooth purée.

Season with salt and pepper.

Serve the lamb shanks with potato purée and red wine sauce.