Brown lamb shanks in olive oil over a high heat, then remove them from the pan. Add to the pan 1 stick of celery, 1 onion and 2 carrots, all finely chopped. Sauté the vegetables with 3 crushed garlic cloves until softened.
Stir in a tablespoon of flour then add a tin of chopped tomatoes, 1 litre of beef stock, about a tablespoon of tomato puree and a large glass of red wine.
Put the shanks back in the pan, season well and add a bay leaf and some dried oregano. Bring to the boil then cook for about 2 hours on a low simmer.
Stir in a good amount of chopped flat leaf parsley at the end. Serve with rice and a good dollop of soured cream.