Preheat oven to 160°C
Trim any large pieces of fat from lamb shanks. Season your lamb shanks generously with salt and pepper.
In an ovenproof pan large enough to hold all the shanks and liquid, heat the oil on medium heat. Add lamb shanks in batches of 2, searing 2-3 minutes on all sides until nicely browned.
Remove the lamb shanks and set aside.
Remove some of the oil in the pan, keeping about 3 tbsp. Add in onion, celery, and carrots. Cook until softened and lightly browned 5-6 minutes
Add tomato paste and mix in with the vegetables for about 3 minutes
Add in chicken stock, peppercorns, rosemary, vinegar, tomato sauce, and garlic.
Add in the lamb and bring to a boil.
Cover immediately and place in the oven for 1 hour.
After 1 hour, remove the cover and flip lamb shanks. Place back in the oven uncovered for 30 minutes.
After 30 minutes remove from oven and flip again, place back in the oven
After 30 minutes remove from the oven, using a large spoon remove the oil from the surface of the pot. Then using a pastry brush glaze the lamb shanks with the cherry preserve and flip then glaze again . Place back in your oven for 30 minutes.
After 30 minutes remove from the oven, using a pastry brush glaze the lamb shanks with the cherry preserve, and flip then glaze again. Place back in your oven for 30 minutes. If you see extra fat on the top keep removing it as we cook.
After 30 minutes remove from the oven, using a pastry brush glaze the lamb shanks with the cherry preserve, and flip then glaze again. Place back in your oven for 30 minutes. If you see extra fat on the top keep removing it as we cook.
Remove from the oven. Glaze once more with the cherry glaze and serve.
