Brown a couple of lamb shanks all over in a frying pan, then transfer to a casserole dish large enough to hold them both. Fry a chopped onion
and a chopped carrot, together with a crushed clove of garlic, until the onion is soft and golden, sprinkle over a Tbs of plain flour and mix
into the fat to make a roux. Cook for a minute or two, then add a cup of lamb stock (or chicken or vegetable ) together with a half cup of dry sherry.
Season with freshly-ground black pepper and a tsp or two of fresh thyme leaves, bring to a boil stirring, and pour over the lamb shanks. Cover
the casserole and bake in a 160°C oven for about 2 hours. Remove the lamb shanks from the casserole, set aside and keep warm, while you finish off
the sauce. Tip the braising liquid and vegetables into a saucepan, and pulverize everything using a stick blender. (Alternatively, use a food processor
or push everything through a sieve to make a purée.) When nice and smooth, bring to a simmer, adding more water if it’s too thick, or cooking down
if too thin. Serve the lamb shanks with the sauce poured over, alongside mashed potato and some colourful vegetables.