8 Small Or 4 Med. Lamb Shanks 45 Milliliters Olive Oil 50 Grams Tomato Puree 2 Carrots -- Sliced 125 Grams Canned Tomatoes -- Chopped 350 Milliliters Red Wine 350 Milliliters Lamb Stock 5 Milliliters Rosemary Leaves -- Finely Chopped 5 Milliliters Thyme Leaves -- Finely Chopped 2 1/2 Milliliters Allspice Salt And Freshly Ground Black Pepper 5 Milliliters To 10 Arrowroot, Mixed With A Little Water Thyme Sprigs -- To Garnish Heat half of the olive oil in a heavy flame-proof casserole. Add the onion and saute for 3 to 4 minutes until soft. Add the garlic and cook for a further 2 minutes. Add the tomato puree, carrots, tomatoes, wine, stock, herbs, allspice and seasoning. Bring to the boil. Heat the remaining olive oil in a heavy-based frying pan and brown the lamb shanks on all sides. Add the lamb to the casserole, cover and cook in a preheated oven at 180 C (350 F) for 1 1/2 to 2 hours, stirring from time to time, until the meat comes away from the bone easily. Lower the oven temperature to 110 C (225 F). Lift the lamb shanks out of the casserole and place in an oven-proof dish; keep warm in the oven. Strain the sauce into a saucepan and boil steadily until reduced by about half. Add the arrowroot to thicken the sauce slightly if necessary and heat, stirring, until thickened. Place the lamb on a warmed serving plate and pour on the sauce. Garnish with thyme and serve.
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