* 8 lamb shanks, knuckles removed, trimmed
* Sea-salt flakes and freshly ground black pepper, to season
* 3 tsp ground allspice
* 100ml extra virgin olive oil
* 3 medium carrots, peeled, diagonally sliced into 2cm-thick chunks
* 3 sticks celery, thinly sliced
* 8 eschalots, peeled, halved
* 10 cloves garlic, crushed
* 3 Tbsp dried Greek oregano
* 4 fresh bay leaves
* ¼ cup honey
* 2 x 375ml bottles pale ale
* 1L chicken stock
* Cooked pasta (like stelline or orzo), to serve
Preheat oven to 170°C. Season shanks with salt and pepper, then sprinkle over allspice.
Put ½ of the oil in a large heavy-based ovenproof saucepan over a medium-high heat. Add lamb shanks and cook, turning occasionally, in 2 batches, until browned all over. Set aside on a plate.
Reduce heat to low and add remaining oil to pan. Add carrot, celery, eschalot, garlic and oregano and cook, stirring occasionally, for 15 minutes or until softened.
Return lamb to pan, standing upright so meat is among vegetables and each bone is sticking out.
Add bay leaves, honey, pale ale and stock, then increase heat to medium and bring to a simmer.
Cover with a lid, then transfer pan to oven and cook for 1 hour. Remove lid and cook for a further 1 hour or until meat falls away from the bone easily.
Divide cooked pasta among serving bowls, then top with lamb shanks and vegetables to serve.