1. Preheat oven to 180 degrees or 160 degrees fan forced. Heat a large non-stick frying pan over medium-high heat. Rub half the oil over lamb. Cook lamb, turning, for 5 minutes or until browned. Transfer to an oven proof baking or casserole dish.

2. Wipe pan clean with paper towel. Heat remaining oil in same pan over medium heat. Add onion, garlic and carrot and cook, stirring occasionally, for 5 minutes or until onion is softened. Add flour and cook for 30 seconds. Combine stock, vinegar, tomato paste, sugar and thyme in a large jug. Gradually add stock mixture to onion mixture and bring to the boil. Remove from heat and pour over lamb.

3. Cover dish with a lid or foil and bake for 1 1/2 - 2 hours or until meat is very tender and starts to fall of the bone. Serve.

Serving suggestion: Serve with Cauliflour, potato & parmesan mash also Peas & zucchini with pancetta

Tip: you could also cook these shanks in a 5l capacity slow cooker on low heat for 6-8 hours or until tender. Bring stock mixture to the boil before placing in slow cooker.