Braised Lamb Shanks With Celery - cooking recipe

Ingredients

8 stalks celery
1 tablespoon olive oil
2 medium onions, chopped
4 garlic cloves, crushed
2 medium carrots, thickly sliced (about 240g)
1 tablespoon olive oil, extra
6 lamb shanks
1/2 cup dry white wine
2 tablespoons tomato paste
2 cups beef stock
2 tablespoons chopped fresh thyme

Preparation

Cut the celery into 4cm lengths.
Heat 1 tablespoon of oil in a pan and add the celery, onion, garlic and carrots and cook stirring until the onions are soft; remove the veggies from the pan.
Heat the other tablespoon of oil and add the lamb shanks and brown them well all over.
Stir in the wine, paste, stock and thyme and simmer covered for 1 hour.
Return the veggies to the pan and simmer covered for about 30 minutes until the shanks are really tender.