Red Wine Pulled Lamb Shanks

For the red wine marinade, add all ingredients to a large bowl.

For the lamb shanks, place shanks in a bowl with red wine marinade, covering as much of the meat as possible. Refrigerate for 24 hours.

Strain the shanks in a colander, reserving the red wine marinade. Transfer shanks to a plate, leaving vegetables and herbs in the colander. In a medium saucepan over a medium heat, reduce the red wine to half by simmering rapidly for approximately 15 minutes.

Preheat the oven to 180°C/350°F (160°C/320°F fan-forced).

Pat the shanks dry and sprinkle with salt and pepper. Heat 2 tbsp of oil in an ovenproof pot over a high heat and sear the lamb until brown all over. Drain the excess juice and discard any burnt bits. Set the lamb aside. Turn heat down to medium-low, heat the remaining tbsp of oil in the same pot, add the reserved vegetables, herbs and garlic. Sauté for 5 minutes. Add tomato paste and cook for 2 minutes. Add the red wine, stock and water to the pot and then add the shanks in so they are as submerged as possible. Turn the heat up to bring the liquid to a simmer. Cover, then transfer to the oven for 2 hours 20 minutes, or until the meat is fork tender. Remove from the oven and transfer lamb to a plate.

Strain the sauce through a sieve, not pressing the vegetables. Discard the vegetables. Pour sauce back into the pot and simmer rapidly for 10-15 minutes until reduced. Add cornflour and water mixture, and butter. Simmer for 2 minutes until a syrupy consistency.

Arrange the lamb on a platter or individual plates and pour the sauce over the top. Garnish with parsley if desired.