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Heat oil on high heat in a sauce pan large enough to fit the two shanks in. Try not to use too big of a pot because too much stock will be needed to cover the shanks while cooking.
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One at a time, brown the shanks on all sides. Remove and set aside.
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Saute onion, garlic, shallot and carrot until soft and translucent.
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Add browned shanks, red wine, beef stock, bay leaves and pepper.
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Cover and reduce heat to a slow simmer. (leave lid slightly vented)
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Cook for about an hour and a half until the meat has pulled away from the bone (see photo above).
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Remove shanks from the sauce, stir in tomato paste, and turn heat up to bring to a slow boil.
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When shanks are cool enough to handle remove the meat and shred. Discard any extra fat.
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Return shredded lamb to the sauce and reduce the sauce until desired consistency. This can take up to an hour. Sauce should be thick. Taste and add salt if needed.
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Serve over pasta or polenta or stuff into ravioli.
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Sauce freezes very well.