Braised Lamb Shanks

Braised Lamb Shanks

• 200 g red wine, full-bodied
• 400 g tinned chopped tomatoes
• 60 g balsamic vinegar
• 50 g tomato purée
• 100 g water
• 1 beef stock cube (for 0.5 l), crumbled
  ou 1 tsp beef stock paste, homemade, crumbled
• 3 sprigs fresh rosemary
• 2 tsp dried oregano
• 4 lamb shanks (approx. 400 g each)
• 110 g onions, quartered
• 3 - 4 garlic cloves, to taste
• 150 g carrots, cut in pieces
• 150 g celery stalks, cut in pieces
• 40 g extra virgin olive oil, plus extra for browning
• 2 pinches fine sea salt
• 2 pinches ground black pepper