Lamb shanks with thyme and rosemary

Method:

Dust the lamb shanks in the flour, salt and pepper, and shake off excess.

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.

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.

Add the tomato, beef stock, rosemary and thyme. Cover the pan with a lid and cook for 1 hour.

Uncover and continue cooking, stirring regularly, for another 30 minutes or until shanks are very tender.

Stir through the baby spinach leaves and cook for another 3-4 minutes or until wilted.