Braised lamb shanks with red wine, tomato and vinegar

Method

1. Season the lamb shanks, then dust lightly with 5g of the flour. Heat half the oil in a deep, flameproof casserole in which the meat will fit snugly, add the shanks and brown on all sides. Lift out onto a plate.
2. Add the remaining oil, onions, garlic, herbs and bay leaves, then fry until the onion is lightly browned. Add the vinegar and sugar, then boil hard until reduced to a gloopy sauce. Stir in 10g of the remaining flour, add the wine and boil until reduced by about half. Stir in the tomato purée, chopped tomatoes and stock, then bring to the boil.
3. Return the lamb shanks to the pan and bring back to the boil. Reduce the heat to low, part-cover with a lid and simmer for 1 hour, turning the shanks halfway through.
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4. Stir in the celery and carrots, then simmer, uncovered, for 30 minutes, turning occasionally, until the sauce has reduced slightly and the meat is tender.
5. Lift the shanks onto a plate using a slotted spoon. Cover. Take the sauce off the heat for 5 minutes, skim off any fat, then bring back to the boil and bubble for 10 minutes or until the sauce has slightly reduced.
6. Mix the butter with the remaining 10g flour to make a paste. Bring the sauce back to a simmer, add the paste and cook for 5 minutes, stirring, or until thickened. Season to taste, return the shanks and simmer briefly until heated through. Serve garnished with parsley.