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1
Brown lamb shanks all over in a fry pan, remove and set to one side.
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2
In a large saucepan, heat some oil, add onion and celery, cook until onion softens.
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3
Add wine, stock, garlic bulb, rosemary, thyme, bay leaf and vinegar. Return lamb and bring to the boil, reduce heat to a simmer and cook covered over a very low heat, for 2-21/2 hours or until lamb is falling off the bone.
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4
Remove lamb and keep warm, remove garlic bulb, strain the liquid through a sieve, return liquid to pan.
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5
Squeeze garlic from bulb (either use a few sheets of kitchen roll to hold the back and squeeze or place in the fridge to cool quicker.) Either blend or process sauce until smooth.
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6
Mix a little water with the cornflour and add to sauce, bring to the boil and stir until mixture thickens.
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7
Caramelized Vegetables.
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8
You will notice if you read the intro above I usually make this with parsnips, turnips and carrots but I could get a hold of these so I made it with carrot and sweet poatoes instead.
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9
Combine all the ingredients, except thyme, in a roasting pan, coat vegetables well, place thyme sprigs on top, and roast 30-40 Min's, covered, in a pre-heated oven 180 degrees celcius or until vegetables are cooked through.
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10
Serve over mash with caramelized vegetables.
