that New Zealand is renowned for. Originally, lamb shanks were considered a secondary cut but have since risen to gourmet status, celebrated for their depth of flavor and succulence when slow-cooked.

A Brief History

New Zealand's culinary history is deeply intertwined with its agricultural practices, where sheep farming has played a pivotal role. The use of lamb shank has been popularized due to the country's large sheep population, with recipes passed down through generations, combining European culinary techniques with indigenous Maori flavors.

Ingredients

Preparation

Marinating the Lamb Shank

To ensure maximum flavor, it's essential to marinate the lamb shank beforehand. Combine red wine, garlic, rosemary, thyme, salt, and pepper in a large bowl. Add the lamb shank and ensure each piece is well-coated. Cover the bowl and refrigerate overnight or for at least 4 hours.

Cooking Process

Searing the Lamb Shank

Begin by heating olive oil in a large skillet over medium-high heat. Remove the lamb shank from the marinade and sear on each side until browned. This should take about 8-10 minutes per side. This step is crucial as it locks in the juices and enhances the flavor of the lamb shank.

Preparing the Braise

In a large oven-proof pot, add some more olive oil if necessary, and sauté the onion, carrot, and celery for about 5 minutes until they are tender. Stir in the garlic and tomato paste and cook for an additional 2 minutes.

Adding Liquids and Flavorings

Pour in the reserved marinade, add the beef stock, along with bay leaves,