Method

•  Preheat oven to 150c/130c fan-forced  Heat oil in a large flameproof baking dish
• Cook the shanks until browned all over
• Stir in the sugar, wine stock and garlic
• Bring to the boil
• Roast the shanks, covered, in the oven for 4 hours, turning twice during cooking  Meanwhile, make caramalised onion by melting the butter in a medium saucepan, cook; stirring until the onion for about 15 minutes or until browned and soft
• Stir in the sugar and vinegar; cook, stirring about 15 mins or until the onions is caramalised
•  Remove the lamb from the dish; cover and keep warm
• Pour the pan juices into a large heatproof jug
• Return roasting dish to heat, melt butter and cook the celery and onion until the celery is just tender
• Stir in the flour and cook, stirring, for 2 minutes
• Add the pan juices, tomato paste and rosemary; bring to the boil
• Simmer uncovered , stirring, until it boils and thickens
• Strain the sauce into a large jug
•  Serve the lamb with the sauce and caramalised onion and accompaniments
•  Enjoy