Step 1

Preheat oven to 150°C/300°F.

Step 2

Heat oil in a large flameproof casserole; cook lamb shanks, in two batches, for 5 minutes or until browned all over. Remove from dish.

Step 3

Add onion and garlic to same dish; cook, stirring, until onion softens. Add paste; cook, stirring, for 2 minutes. Stir in wine; bring to the boil. Boil for 5 minutes or until reduced by half.

Step 4

Return lamb to dish with stock, tomatoes, sugar and rosemary. Cover; transfer to oven. Cook for 2 hours. Remove lid; bake for a further 1 hour or until lamb is tender. Season to taste.

Step 5

Serve lamb shanks on creamy mashed potatoes or white bean purée, drizzled with cooking liquid.