Lamb-shank Ragu

Ingredients 
 
 Lamb-shanks , seasoned and lightly floured. 
 Carrots x3, finely diced 
 red onion , finely sliced 
 Tomatoes , one can, diced 
 Tomato paste , 1 Tbs 
 Lamb stock , x2 cubes 
 Garlic x4 large cloves, peeled diced 
 Bay leaves  x2 
 Sage , x5 large leaves 
 Thyme , x3 sprigs 
 Red wine , one cup 
 
 To serve 
 
 Parsley  fresh 1/2 cup 
 Parmasen 1/2 cup 
 
 Preparation 
 
 Heat oil in a pan and sear off seasoned Lamb-shanks. Once browned, remove and set aside. 
 In the same pan add carrot, onion and garlic. Sauté until onions have softened. 
 Add red wine to the pan and reduce by half. 
 Add stock cubes, tomato paste, diced tomatoes, bay leaves, sage and thyme. Stir until stock cubes have dissolved. 
 Place lamb-shanks in the bottom of a cast iron pot, cover with tomato mix, and top up with water till lambshanks are just covered. 
 Place in pre-heated oven for 4hours at 130C 
 remove bones and bay leaves, lightly shred lamb, and stir parsley through. 
 Serve over pasta, with parmesan.