1 large onion, finely diced (brown, yellow, white)
3 garlic cloves , minced
1 large carrot, finely diced
2 stalks celery, finely diced
625 ml Marsala
800g chopped tomatoes (2 400g tins)
2 tbsp tomato paste
300 ml chicken stock, low sodium
200 ml balsamic vinegar
5 sprigs of thyme
2 sprigs rosemary
2 dried bay leaves (or 4 fresh
Preheat the oven to 180c.
Pat the lamb shanks dry and sprinkle with salt and pepper. Heat 2 tbsp of olive oil in a heavy based pot or Dutch oven over a high heat. Sear the lamb shanks in 2 batches until brown all over, about 5 minutes. Remove lamb onto a plate and drain excess fat (if any) from the pot.
Turn the heat down to medium low. Heat remaining 1 tbsp of olive oil in the same pot, if needed. Add the onion and garlic, cook for 2 minutes. Add carrot and celery. Cook for 5 minutes until onion is translucent and sweet.
Add the Marsala, chicken stock, Balsamic, chopped tomato, tomato paste, thyme, rosemary and bay leaves. Stir to combine. Place the lamb shanks into the pot, squeezing them in to fit so they are mostly submerged. Turn stove up, bring to a simmer. Cover, then transfer to the oven for 2 hours
Remove from oven, remove lid, then return to the oven for another 30 minutes. Check to ensure lamb meat is tender, if not, cover and keep cooking. (Ideal is tender meat just holding onto bone) Remove lamb onto plate and keep warm.
Discard bay leaves and thyme. Strain the sauce into a bowl, pressing to extract all sauce out of the veggies, pour strained sauce back into pot. Bring to simmer over medium heat and reduce slightly to a thicker consistency. Add salt and pepper to taste.
Serve the lamb shanks on bed of Colcannon mashed potato with plenty of sauce! Garnish with thyme leaves if desired.