Preheat oven to 180C
Pat dry the lamb shanks and season with salt and pepper
Heat a oven ready pan on medium heat with oil, sear the lamb shanks on all sides
Once well-seared take the lamb shanks off the pan, to the same pan, add all the vegetables and cook until soft
Add the tomato paste and cook for 1 minute, then add in flour and cook for further 30 seconds
Add the red wine and let it reduce before adding any other liquid in
Add the water, crushed tomato, beef stock and let it simmer for 5 minutes, then add the lamb shanks, close the lid and cook it in the oven for 2 - 2 1/2 hours ( please note you need to check it every 30 minutes to make sure the sauce has not evaporated too much, if it has, keep adding more water, start with 1 cup of water)
Serve it warm on top of creamy mash potato