Port Braised Lamb Shanks

Bahan-bahan (4 porsi)

• 4 lamb shanks (, approx 400g/13oz each (Note 1))
• Salt and pepper
• 2 tbsp olive oil (, separated)
• 2 g arlic cloves (, minced)
• 1 onion (, finely chopped (white, brown, yellow))
• 1 celery stalk (, finely chopped (optional, but recommended))
• 1 carrot (, finely chopped (optional, but recommended))
• 3 tbsp / 1/4 cup flour ((35g))
• 2 cups / 500 ml beef broth ((liquid beef stock) (or sub with chicken broth))
• 3 cups / 750 ml port ((Note 2))
• 1 1/2 cups / 375ml red wine (, or more beef broth (Note 3))
• 3 tbsp / 1/4 cup tomato paste
• 5 sprigs thyme or 2 tsp dried thyme
• 3 dried bay leaves ((or 5 fresh))
• 4 stalks fresh parsley ((optional))
• Fresh parsley (, finely chopped)