Heat 2 tablespoons of oil in a dutch oven over medium-high heat. Season the lamb, then cook it for 8-10 minutes until browned. Remove from the pan.

Add the carrot, onion and celery and cook, stirring, until softened.

Add the garlic, thyme, rosemary and bay leaf and cook for a further 2 minutes.

Add the flour and cook for 1 minute, then add the beer, scraping the bottom of the pan with a wooden spoon.

Add the stock and bring to a simmer.

Return the lamb shanks to the pan, cover and cook in a pre heated oven at 140°C – 285°F for 2 hours or until tender.  The meat has to fall off the bone.

When ready, transfer the shanks to a plate and cover with foil. Strain the sauce into a pot and cook it over medium heat for 5 minutes or until reduced by half.

Serve the lamb and mash potatoes and top with the sauce.