• Preheat the oven to 170°C / 338°F
• Wash and pat dry the lamb shanks.
• Rub the shanks with Paprika Dry Ruba generous seasoning of salt and pepper.
• Using a large deep oven proof pot/pan heat 2 tablespoons of olive oil. Enough oil to cover the surface of your pot/pan.
• Add the seasoned lamb shanks into the oil and braise them all round until you get a brown finish, set them aside covered in foil to keep warm.
• In the same pan add the onions, carrots, celery and garlic, sauté until fragrant. Add the tomato paste, cook for a minute while stirring it into the veggies.
• If using these optional ingredients add them now, ketchup, jam and currants. Stir into the veggies and tomato paste, 1 to 2 minutes.
• Add the the red wine to deglaze the pan, cook until it has reduced about ¾. Add the canned tomatoes, salt and pepper, bay leaves and herbs, cook for 5 minutes.

Return the shanks

• Add the stock and allow to come to a simmer then return the lamb shanks submerging them into the sauce. Your last optional ingredient is Worcesteshire sauce, if using add it now then cover the pot/pan with a lid and place them in the oven.
• Allow to braise for 2 to 3 hours by which time your lamb shanks will be tender, fall off the bone delicious.

Gravy

• Remove the lamb shanks and set aside. Return the pot to medium heat simmer. Make the slurry by mixing the Maizena and water into a paste. Pour it into the gravy while stirring to avoid any lumps. Pour the gravy through a sieve discarding any bits. Serve poured over the lamb shanks with mashed potato, polenta, rice or a side of greens or other veggies.