Brown lamb shanks all over in hot olive oil, then transfer to a casserole dish. Fry chopped onion, a chopped carrot
and a chopped stick of celery, together with a crushed clove of garlic, a few sprigs of rosemary and a bay leaf or two,
until softened, then sprinkle over a Tbs plain flour and cook this for another couple of minutes. Tip in a glass of
dry white wine and a similar amount of chicken stock together with a Tbs tomato paste, season well, bring to a simmer
and pour this over the lamb shanks. Cover the casserole and cook in a 170°C oven for about 2 hours, until the meat
is falling off the bone. Carefully remove the shanks (and the bay leaves), then use a stick blender to blend the liquid
and veggies to a smooth sauce, thinning if necessary. Return the shanks to the sauce and reheat.
Serve with buttery mashed potatoes and green beans.