Lamb shank casserole

• 6 Farm88 lamb shanks
• 2 carrots finely diced
• 2 celery stalks finely diced
• 1½ cups red wine 
• 800g can crushed tomatoes
• 2 tbsp tomato paste
• 3 chicken stock cubes dissolved in 3 cups of water (gluten-free variety)
• 20ml garlic infused olive oil
• a few dried bay leaves and a teaspoon or 2 of dried thyme

1. Preheat oven to 160°C fan forced or 180°C.
2. Brown the lamb shanks in half the olive oil in a large oven and stovetop safe dish (that has a lid for use later). Remove shanks and set aside.
3. Add left over oil and the celery and carrot. Heat through on medium heat until softened.
4. Add the red wine, tomatoes, tomato paste and chicken stock liquid to the pan and stir well.
5. Add herbs and return the lamb shanks back to the dish, ensuring most of the lamb is submerged.
6. Bring to a simmer, cover with the lid, and put it in the oven for 2 hours.
7. Remove the lid from the shanks and continue cooking for another 30 minutes.
8. Serve with mashed potato or cauliflower purée.

Credit: Lisa @iatemyglutenfreeplate