Slow cooked lamb shanks start with a delicious base – my soffritto! Add extra virgin olive oil to a cast iron Dutch oven on medium heat to medium-high heat, covering the bottom of the pan.

Add in the soffritto, aka the onion, celery, and carrot, to the hot oil and stir using a wooden spoon so the vegetables are covered in oil. Cover, and cook for five minutes.

Remove the lid and stir the delicious smelling soffritto again, then start to cook the lamb shanks, adding in one at a time.

Add the vegetable stock in once the lamb shanks are golden brown on all sides.

Cover the pot and cook on medium-low heat for 10 minutes.

Next, remove the lid and add both bottles of passata to the pot. Once empty, add a small amount of water to each bottle then shake to remove all the excess sauce before adding this into the pot.

Season with as much salt and pepper as you like and switch the stove to low heat.

Stir until well combined, making sure the sauce covers the lamb.

Cover the pot and cook on low heat for three hours; this will make super tender, slow-cooked lamb shanks.

Stir the sauce every 30 minutes and flip the lamb shanks, so they don't stick until your slow-cooked lamb shanks are ready to eat.