Ingredients

• 6 lamb shanks

• 3 tbsp olive oil

• 2 large onions, diced

• 4 cloves garlic, minced

• 2 carrots, thickly sliced

• 2 celery stalks, sliced

• 2 tbsp native Australian bush tomato, finely chopped (or paste)

• 2 tbsp tomato paste

• 2 tbsp plain flour

• 2 cups Australian Shiraz (or other dry red wine)

• 4 cups beef or lamb stock

• 2 bay leaves

• 1 tbsp fresh rosemary, chopped

• 1 tsp ground wattleseed (optional, for nutty depth)

• Salt and cracked black pepper, to taste

Instructions

1. Brown the Lamb
   Heat olive oil in the Platinum 12 QT over medium-high heat. Season lamb shanks generously and brown on all sides. Remove and set aside.

2. Build the Base
   Lower heat to medium. Add onions, carrots, and celery. Sauté until softened and lightly caramelized. Add garlic and cook 30 seconds.

3. Develop Flavor
   Stir in bush tomato, tomato paste, flour, and wattleseed. Cook for 2 minutes to remove raw flour taste.

4. Deglaze & Braise
   Pour in red wine, scraping the bottom to release fond. Add stock, rosemary, bay leaves, and return lamb shanks to the pot.

5. Slow Simmer
   Cover and simmer gently for 2½–3 hours, turning shanks occasionally, until meat is fall-apart tender and sauce is thickened.

6. Finish & Serve
   Adjust seasoning. Remove bay leaves. Serve over creamy mashed potatoes or buttered polenta.