Shin, Fennel, and Port Stew

Heat the oil in an ovenproof stew pot and brown the lamb shanks on all sides over a medium heat. Take out of the pot and pour off the frying fat. Put the icing sugar into the pot, caramelise lightly and deglaze with the Port wine and 1/3 of the red wine. Stir in the tomato puree and simmer the sauce until it has the consistency of syrup. Add the rest of the red wine in 2 portions, simmering to reduce slightly between each addition. Add the chopped onions, carrots, celeriac, fennel and stock to the sauce. Add the lamb shanks and put into the preheated oven, on the middle shelf. Cover and braise for 2 ½ hours until the meat is tender, turning the shanks frequently during cooking. 30 minutes before the end of cooking time, add the diced leek and bay leafs. Take out the lamb shanks, pour the sauce through a sieve, reserve the vegetables and bay leafs. Transfer the sauce to a pan and simmer to reduce slightly. Mix the cornflour with a little cold water, stir into the sauce and simmer gently for 1-2 minutes. Remove the pan from the heat, add the garlic, ginger, lemon peel and thyme. Leave in the sauce for a few minutes, then remove again. Season with salt and pepper. Return the lamb shanks and vegetables to the sauce and reheat. Serve onto warmed plates and garnish wit thyme and bay leafs.