Lamb Shanks in Red Wine

6 lamb shanks
7,5ml salt
45ml + 45ml olive oil
2 onions, finely chopped
4 cloves of garlic, minced
375ml finely chopped carrot
1 x 750ml bottle of red wine
660ml tomato purée
45ml tomato paste
750ml chicken stock
45ml thyme leaves
3 bay leaves
15ml finely chopped rosemary

Preheat your oven to 180℃.
Dry the shanks with a clean kitchen towel and season it with salt and a generous grinding of black pepper.
Place a heavy based pan over high heat and wait for it to warm up.
Add 45ml olive oil and brown the shanks. Brown two at a time, turning and manoeuvring them as best you can to get a really good caramelisation. This is very important as it really adds depth of flavour to the final dish. Keep the browned shanks on the side.
Place a heavy-bottom deep saucepan, large enough to hold all the shanks, on a medium-low heat.
Add the remaining 45ml olive oil and add the onion and garlic. Cook until the onion is translucent.
Add the carrot and cook for another 5 minutes or so.
Now add the red wine, tomato purée, tomato paste, chicken stock, thyme, bay leaf and rosemary and stir through.
Place the shanks in the liquid and turn the heat up to bring the liquid to a simmer.
Place a lid on the saucepan and transfer it to the oven for 2 hours.
Remove the lid and return the saucepan to the oven for another 30 minutes.
Stand the saucepan for 15 minutes to cool slightly.
Remove the meat from the liquid and keep it aside.
Strain the sauce through a sieve, into a bowl and then pour it back into the saucepan.
Bring the sauce to a simmer and cook until it has reduced to a beautifully thick and shiny jus.
Taste and adjust the seasoning.
Place the shanks back into the sauce and reheat it gently.
Serve the lamb shanks on mashed potato and the extra sauce alongside it.