Recipe by Chef Laura Kenny, Real Food Catering
Dust lamb with flour, salt and pepper. Heat 2 tablespoons oil and butter in a large oven-proof pot. Brown the lamb, about 6 minutes until colored on all sides. Remove from pan.
Reduce heat to medium and add remaining oil. Add garlic, onion, carrot, celery and thyme and cook 2-3 minutes, until fragrant. Return lamb to the pan and increase heat to high. Add wine, scraping the bottom of pan. Cook for 1-2 minutes, add stock, reduce heat to low, then cover with a lid and cook for 2 hours.
Remove lamb from pot and strain liquid to remove cooking vegetables. Add sauce and lamb back to pan with potatoes. Cook 45-60 minutes longer or until the lamb is very tender and potatoes are cooked through. Remove shanks, add olives and continue to heat until sauce is reduced by one-third. Remove from heat and season to taste with salt and pepper. Serve shanks with sauce, potatoes and olives; garnish with lemon zest and parsley.