Preheat the oven to 140c conventional bake.

Bring the shanks out of the fridge 20-30 minutes before frying if you can.

Cut through the tendon that connects the meat to the bone at the bottom of the shank – this will allow the meat to bunch up nicely. Season the shanks generously with salt and pepper.

Heat a large frying pan over a very high heat. Add 2 tablespoons of grape seed or rice bran oil, then brown the shanks a couple at a time, turning until really dark brown all over. Set the shanks aside in a large casserole dish (or a slow cooker).

Reduce the heat to medium and add the olive oil, butter, onions, carrot, celery, garlic, and shallots to the same frying pan. Cook, stirring, for 10 minutes until the vegetables are golden and soft.

Turn up the heat to high, add the wine, bring to a rapid simmer and let it bubble for 30 seconds or so to burn off the alcohol.

Add the tomato paste, thyme, rosemary, lamb (or other) stock, tomatoes, cayenne pepper, bay leaves, and sugar to the pan and stir to combine. Pour or spoon carefully over the shanks. Cover and bake in the oven for 4 hours (or about 8 hours in the slow cooker on low), spooning cooking liquid over the shanks every now and then.

Gently remove the shanks using tongs or a large spoon and set aside in a dish covered in foil. Strain the cooking liquid and vegetables through a colander/sieve into a large saucepan. Discard the vegetables but keep any bits of meat. Add the butter to the sauce and boil for about 10 minutes to reduce slightly, or until it's a nice pouring sauce. Season to taste with salt and cracked pepper.

Serve the shanks over creamy mashed potatoes, alongside steamed green vegetables, and pour the sauce generously over the top. Sprinkle with parsley.