1 yellow onion, diced
1 celery stalks, diced
2 carrots, peeled and diced
2 garlic cloves, crushed
400 ml beef stock
2 Tbs. tomato paste
2 tsp. chopped fresh thyme OR 1 dried
4 lamb shanks, external fat trimmed
Salt and freshly ground pepper, to taste
2 Tbs. olive oil
2 cup red wine OR 400 ml Guinness
Season the lamb shanks with salt and pepper.
In a large sauté pan over medium-high heat, warm the olive oil until nearly smoking.
Add the shanks and brown on all sides, about 10 minutes total.
Remove to a plate with paper towel to absorb grease.
Pour off excess grease then fry the onion and garlic till slightly brown.
Add carrots, celery, tomato paste and thyme and stir for a few minutes before adding stock and liquor.
Bring to a simmer, stirring to scrape up any browned bits from the pan bottom then add back the lamb.
Cook very slowly for 2-3 hours until lamb falls off the bone adding more liquid if required.
Remove the lamb to a large casserole dish and using a blender or stick blender puree the liquids and solids until smooth.
Pour some of the sauce over the shanks and pass the rest alongside.
