'Matariki is all about Whanau, let us enjoy Kai Together'

Ingredients:
4 lamb shanks
Salt and pepper to taste
2 Tbsp olive oil
1 large onion, finely chopped
2 carrots, chopped small
2 celery stalks, finely chopped
4 garlic cloves, minced
2 Tbsp tomato paste
1 cup beef stock 
2 cups beef or chicken stock
1 tsp dried rosemary
1 tsp dried thyme
2 bay leaves
1 tbsp flour, to thicken (if required)
METHOD:
Season lamb shanks with salt and pepper.
Heat olive oil in a large pot over medium-high heat.
Sear the shanks on all sides until browned (about 8–10 mins). Remove and set aside.
Sauté the Vegetables:
In the same pot, add onion, carrots, and celery. Cook for 5–7 mins until softened.
Add garlic and tomato paste, stir for 1–2 mins.
Pour in the beef stock, scraping up any browned bits and let it simmer for 2–3 mins to reduce slightly.
Return lamb shanks to the pot.
Add stock, rosemary, thyme, and bay leaves. The liquid should mostly cover the shanks.
Slow Cook:
Bring to a gentle simmer, then cover and reduce heat to low.
Cook for 2.5 to 3 hours, turning shanks occasionally, until the meat is tender and falling off the bone.
Remove shanks and keep warm.
Simmer the sauce uncovered to reduce or stir in flour to thicken (can mix the flour with a little water).
Serve lamb shanks with mashed potatoes, green beans and spoon the sauce over the top.