1. 2 Cleaver’s organic lamb shanks
2. 1 tbsp plain flour
3. 1 tbsp olive oil
4. 1 small onion, diced
5. 1 carrot, diced
6. 2 cloves garlic, crushed
7. 100ml red wine
8. 250ml beef stock
9. 1 cup tinned chopped tomatoes
10. 2 sprigs fresh rosemary
11. 2 tsp chopped fresh thyme

Pre-heat the oven to 160°C

• Place the flour into a plastic bag and season with salt and pepper. Add the shanks and shake to lightly coat the shanks with flour.
• Heat oil in medium sized casserole dish, or cast-iron pot. Sear the lamb shanks all over, then remove and set aside.
• Add more oil if necessary, reduce the heat to medium then add the onion and saute until translucent. Add the garlic and carrot, stir for 1 minute then add the red wine and stock.
• Bring to the boil and simmer for a minute or two then add the shanks and rest of the ingredients. Stir to coat the shanks with the sauce.
• Cover the pot with a lid (or aluminium foil)
• Place in the oven and cook for 2 hours, basting the shanks with the sauce from time to time.

Serve with creamy mashed potatoes and steamed green beans.

If you using a slow cooker add all ingredients and set on slow for 6 hours or high for 4 hours.