How To make Braised Lamb Shanks~

8 Small Or 4 Med. Lamb Shanks
45 Milliliters Olive Oil
50 Grams Tomato Puree
2 Carrots

Sliced
125 Grams Canned Tomatoes :

Chopped
350 Milliliters Red Wine
350 Milliliters Lamb Stock
5 Milliliters Rosemary Leaves

Finely Chopped
5 Milliliters Thyme Leaves :

Finely Chopped
2 1/2 Milliliters Allspice
Salt And Freshly Ground Black Pepper 5 Milliliters To 10 Arrowroot, Mixed With A Little Water
Thyme Sprigs -- To Garnish
Heat half of the olive oil in a heavy flame-proof casserole. Add the onion and saute for 3 to 4 minutes until soft. Add the garlic and cook for a further 2 minutes. Add the tomato puree, carrots, tomatoes, wine, stock, herbs, allspice and seasoning. Bring to the boil.
Heat the remaining olive oil in a heavy-based frying pan and brown the lamb shanks on all sides. Add the lamb to the casserole, cover and cook in a preheated oven at 180 C (350 F) for 1 1/2 to 2 hours, stirring from time to time, until the meat comes away from the bone easily. Lower the oven temperature to 110 C (225 F).
Lift the lamb shanks out of the casserole and place in an oven-proof dish; keep warm in the oven. Strain the sauce into a saucepan and boil steadily until reduced by about half. Add the arrowroot to thicken the sauce slightly if necessary and heat, stirring, until thickened. Place the lamb on a warmed serving plate and pour on the sauce. Garnish with thyme and serve.