Preparation

• Preheat the oven to 150ºC. Heat the oil in a large casserole dish and season the lamb with salt and pepper.
• Brown the lamb shanks two at a time for 7-8 minutes until golden brown then transfer to a plate.
• Add the onions, carrots and celery to the pan and cook for 10 minutes until soft.
• Stir in the Paste, fry for 2 minutes then add the herbs and wine.
• Bring to the boil then cook for 5 minutes until reduced by half.
• Return the lamb to the casserole, pour over the stock and tomatoes and bring to a simmer.
• Cover with a lid then transfer to the oven and cook for 2 1/2 hours, turning and basting the lamb halfway through cooking.
• Carefully remove the lamb shanks from the sauce and transfer to a warm plate. Skim off any excess fat then set the pan over a high heat and reduce for 5 minutes.
• Combine the lemon zest, garlic and parsley in a small bowl, add a spoonful of the sauce and stir to combine.
• Divide the lamb shanks between four serving plates and spoon over the sauce.

Top each with a spoonful of the lemon and parsley mixture and serve with mashed potato.