Lamb shanks with thyme and rosemary

Ingredients (serves 4):

• 4-6 lamb shanks, trimmed
• Flour, for dusting
• Salt and cracked black pepper
• 1 large carrot, coarsely chopped
• 1 large celery stick, coarsely chopped
• 6 pickling onions, peeled and halved
• 400g can crushed tomatoes
• 3 cups (750ml) beef stock
• 3 sprigs rosemary
• 3 sprigs thyme
• 150g baby spinach leaves

Method:

1. Dust the lamb shanks in the flour, salt and pepper, and shake off excess.
2. Heat a little olive oil in a large deep saucepan over medium-high heat. Cook the lamb shanks, in batches, for 3-4 minutes or until browned.
3. Reduce heat to low and return all the lamb shanks to the pan. Add the carrot, celery and onion and cook for 3-4 minutes.
4. Add the tomato, beef stock, rosemary and thyme. Cover the pan with a lid and cook for 1 hour.
5. Uncover and continue cooking, stirring regularly, for another 30 minutes or until shanks are very tender.
6. Stir through the baby spinach leaves and cook for another 3-4 minutes or until wilted.