Full meal Sunday roast: lamb shank recipe. Red wine gravy for lamb. Creamy garlic mash

4 lamb shanks , around 400g each 
1 tsp EACH cooking salt and pepper
3 tbsp olive oil 
1 onion , finely diced 
3 garlic cloves , minced
2 or 1 large carrot , peeled, finely diced 
2 celery sticks , finely diced 
650 ml red wine (full bodied)
800 g can crushed tomatoes
2 tbsp tomato paste
500 ml vegetable stock , low sodium (or water)
5 sprigs of thyme , 5 sprigs fresh rosemary 
2 dried bay leaves (or 4 fresh)
1 tablespoon Worcestershire sauce ( optional

1. *Season* 4 lamb shanks (400g each) with 1 tsp salt & pepper.
2. **Sear**: Heat 2 tbsp olive oil in a pot over high heat. Brown lamb shanks in 2 batches (5 mins each) and set aside.
3. **Sauté**: In the same pot, sauté 1 finely diced onion & 3 minced garlic cloves for 2 mins. Add 1 diced carrot & 2 celery sticks. Cook for 5 mins until soft.
4. **Make Braising Liquid**: Pour in 650ml red wine, 800g crushed tomatoes, 2 tbsp tomato paste, 500ml vegetable stock, 5 sprigs thyme, 5 sprigs rosemary, 2 bay leaves, & 1 tbsp Worcestershire sauce. Stir.
5. **Add Lamb**: Add the lamb shanks into the pot. Ensure they’re mostly submerged in the sauce.
6. **Oven Time**: Bring to a simmer, cover, and roast at 180°C for 2 hours. After 2 hours, uncover & roast for an extra 30 mins. Check if the lamb is tender (meat should pull off the bone easily).
7. **Gravy**: Strain sauce, pressing veggies for extra flavor. If needed, simmer to thicken or add a little cornflour (mixed with water).
8. **Serve**: Remove lamb shanks & discard bay leaves & thyme. Pour the rich gravy over your tender lamb!