Braised Lamb Shanks

• 

  red wine full-bodied

  200 g
• 

  tinned chopped tomatoes

  400 g
• 

  balsamic vinegar

  60 g
• 

  tomato purée

  50 g
• 

  water

  100 g
• 

  beef stock cube (for 0.5 l) crumbled

  1
  1 tsp beef stock paste, homemade, crumbled
• 

  fresh rosemary

  3 sprigs
• 

  dried oregano

  2 tsp
• 

  lamb shanks (approx. 400 g each)

  4
• 

  onions quartered

  110 g
• 

  garlic cloves to taste

  3 - 4
• 

  carrots cut in pieces

  150 g
• 

  celery stalks cut in pieces

  150 g
• 

  extra virgin olive oil plus extra for browning

  40 g
• 

  fine sea salt

  2 pinches
• 

  ground black pepper

  2 pinches