Lamb Shanks

Bahan-bahan (4 porsi)

• 2 tablespoons extra-virgin olive oil (divided)
• 4 - 6 lamb shanks (trimmed of excess fat)
• 1 white onion (large, diced)
• 6 cloves garlic (minced)
• 2 large carrots (sliced 1/2-inch thick)
• 1 pinch coarse salt
• 1 pinch cracked pepper
• 1/4 cup flour
• 2 cups beef stock
• 1 1/2 cups red wine (like Merlot, Pinot Noir, or a Chianti - optional. Substitute with extra stock)
• 14 oz passata ((tomato puree or American tomato sauce))
• 2 tablespoons tomato paste
• 2 beef bouillon cubes (crushed)
• 1 teaspoon fresh rosemary (finely chopped)
• 2 tablespoons fresh parsley (finely chopped (divided))
• 2 bay leaves
• 1 pinch salt (to season)
• 1 pinch pepper (to season)