4 lamb shanks
1 bulb of garlic, skin on, halved
2 small red onions, peeled and quartered
2 small carrots, peeled and roughly chopped
2 celery sticks, trimmed and roughly chopped
A sprig of fresh thyme
Two bay leaves
1 tbsp tomato puree
500ml Bisto chicken gravy
250ml red wine
Sea salt and freshly ground black pepper
Heat the oven to 200C/Gas Mark 6. Rub the lamb shanks all over with a little sea salt and ground pepper then place in a large, deep ovenproof pot and put in the oven to roast
After half an hour, add the garlic, onion, carrot, celery, thyme and bay leaves and return to the oven for 30 minutes.
When the half hour is up lake the lamb out of the oven and spoon away the excess fat from the pot Add the tomato puree, red wine and gravy, then corer with a lid or tight-fitting piece of foil. Turn the oven down to 180C/Gas Mark 4 and put the lamb back into cook for another 1 1/2 hours.
Keep an eye on the liquid level during cooking and if it looks too dry add a splash more red wine.
When the shanks are soft, melting and sitting in a pool of thick, dark sauce, they are ready to serve. Remove the thyme sprig and bay leaves. Serve right away.