Lamb Shanks with Thyme and Rosemary | BBQs In The Hills

Ingredients

• 2 tbsp tablespoons olive oil
• to 5 lamb shanks
• Sea salt
• Freshly ground black pepper
• 6 mall onions, peeled and quartered
• 2 carrots, coarsely chopped
• 2 celery sticks, coarsely chopped
• 3 tbsp tablespoons plain flour
• 750 ml millilitres beef stock
• 1 ½ can (600g) crushed tomatoes
• 3 sprigs thyme
• 3 sprigs rosemary