4 lamb shanks

2 tbsp plain flour

4 tbsp Gewürzhaus Lamb Spice

6 tbsp olive oil

2 small onions (diced)

2 cloves garlic (crushed)

250ml white wine

4ooml beef stock

1 tinned tomatoes (diced)

3 carrots (cut into 1cm rounds

2 tsp fresh rosemary (chopped ​)

2 tbsp fresh thyme

Sour Cream (Optional)

Mix flour and 2 tbsp of spice into a large zip lock bag, add lamb shanks and shake to coat.

In a heavy based saucepan, brown the shanks on all sides in 4 tbsp of oil.

Remove lamb and add extra oil if needed, cook onions until golden and translucent, then add garlic and cook a further few mins.

Add all other ingredients, including the remaining spice and shanks, season to taste.

Mix, cover and cook in a 160°C oven for 2.5 hours or in a slow cooker on LOW for 6 hours.