Ingredients
Caramelised onion
Method
1.Preheat oven to 150°C (130°C fan-forced).
2.Heat oil in large flameproof baking dish; cook shanks over heat until browned all over. Stir in sugar, wine, stock and garlic; bring to the boil. Roast lamb, covered, in oven, about 4 hours, turning twice during cooking.
3.Meanwhile, make caramelised onion. Melt butter in medium saucepan; cook onion, stirring, about 15 minutes or until browned and soft. Stir in sugar and vinegar; cook, stirring, about 15 minutes or until onion is caramelised.
4.Remove lamb from dish; cover to keep warm. Pour pan juices into large heatproof jug. Return dish to heat, melt butter; cook onion and celery, stirring, until celery is just tender. Stir in flour; cook, stirring, 2 minutes.
5.Add reserved pan juices, paste and rosemary; bring to the boil. Simmer, uncovered, stirring until it boils and thickens; strain sauce into large jug.
6.Serve lamb with sauce and caramelised onion, accompanied with puréed white beans, if desired.