Lamb shanks in muscadel sauce

Wash the shanks, season with salt and pepper and brown in a little heated butter and olive oil. Remove from the pan and set aside. Sauté the onion, celery and carrots in 30 ml (2 T) butter in a large saucepan until glazed. Add the shanks and tomato paste. Simmer for about a minute and add the garlic and herbs. Add the red wine and cook through. Add half the muscadel and just enough hot water to cover the meat and vegetables. Reduce heat and simmer for at least one hour or until the meat is tender. Carefully remove the shanks. Add the peeled tomatoes and the remaining muscadel. Reduce the sauce until thick and flavoursome. You can also thicken it by bringing it to the boil while pouring in a paste of cornflour and a little water. Season with salt and freshly ground black pepper and serve with polenta.
Serves 6.