The dish worth its wait for the carnivorous household hungry for meltingly tender meat clean off the bone…a true winner for family and friend gatherings, including a Sunday roast. Start by browning the shanks as well as possible in order to release the key flavour base. Having checked  the ingredients, produce the braising liquid in a pot by searing the vegetables first in oil, followed by adding the wine, stock, tomato and leaves. Submerge the lamb, cover, and turn up stove to simmer before transferring pot to oven. Let the game of patience begin. While checking regularly, a pot that was once a liquid will transform into a slathering dense sauce over the course of 2-3 hours. Finally it’s here, lamb shanks with meat ready to eat. Paired with the rustic comfort of mashed potato, peas and carrots, a sure feast awaits. Dig in.