Slow cooked lamb shanks

1. Preheat oven to moderately slow, 160°C.
   
   
2. Dust shanks lightly with flour. Heat oil in a flameproof casserole dish. Cook shanks 3-4 minutes, turning, until browned. Set aside.
   
   
3. Saute carrot, onion, garlic and spices in same pan 4-5 minutes. Return shanks to pan with tomatoes, wine, stock and rosemary.
   
   
4. Bake, covered 1½ hours. Place on stove top. Simmer, uncovered 25-30 minutes, until meat is tender and sauce has thickened. Season and serve with mashed potato.

• Use a second quantity to make pies. Shred meat from bones and return to sauce. Freeze in an airtight container for up to 3 months. Make pies by spooning defrosted lamb among 4 pie dishes. Cut 1 sheet puff pastry into quarters and cover each dish. Brush with beaten egg. Bake on high, 200°C, 20-25 minutes, until golden.