Start with a solid base of carrot, onion, celery cut finely.
On top of this base place your lamb shanks and 2 cups of stock (I used chicken)
Add salt, pepper, bay leaf, dried basil
400gm tin of diced tomatoes
Use red wine to cover the shanks
Cook on low for 8 hours
Serve with mash and a gravy made from the cooking liquid.
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