Lightly coat lamb shanks in seasoned flour.
Heat oil in a frypan, add shanks and cook until browned well on all sides. Place into a large baking dish with garlic, onion, carrots and celery.
Combine Leggo’s Tomato Paste with dried herbs, wine and water and pour over shanks.
Cover with a lid or foil and bake in a preheated oven at 160°C for 3 hours. Serve sprinkled with parsley.