Rustic Lamb Ragu

In winter this style of meals are the epitome of comfort.

Ingredients:

2 lamb shanks

4 stems of celery

4 carrots

1 onion

1/2 head garlic

Few sprigs of oregano and thyme (sub 1 tsp each)

3 bay leaves

2 cans whole tomatoes

1 litre of vegetable stock

Salt and pepper

Method:

In oven proof pan fry shanks in a hot pan to seal outside. Chop vegetables roughly. Remove shanks from pan and add vegetables to fry until softened. Pan can be deglazed with stock if getting sticky. Add back in shanks with herbs, salt, pepper, bay leaves, stock and crush in tomatoes. Apply lid and place in oven for 1.5-2 hours at 180degrees until meat is peeling away from the bone. Strip meat into sauce and stir to combine. Can be served with pasta, bread and/or extra vegetables.