1 large brown onion, chopped
2 large carrots, chopped into 1.5cm chunks
2 celery stalks, chopped into 1.5cm chunks (reserve the leaves – you’ll add them later)
4-6 lamb shanks (about 1.5kg)
2 garlic cloves, crushed
400g can chopped tomatoes
1/2 cup beef bone broth (or use beef stock or one cup of water with some stock powder)
1/4 cup red wine (or use white wine or just a dash of apple cider vinegar or extra stock)
1 tablespoon tomato paste**
1 bay leaf
a few sprigs of thyme or a good dash of dried thyme (or whatever you have)
1/2 teaspoon stevia granules or sugar (optional)

At the last minute I decided to add the following (but you don’t have to):

3 teaspoons chopped preserved lemon (or you could use finely grated lemon rind)
1 teaspoon of cinnamon