Preheat oven to 180°C.
Heat oil in a large flameproof casserole dish; cook lamb in 2 batches until browned. Remove lamb and add leek and carrot; stir over a medium heat for 5 minutes or until leek has softened. Add garlic and cook, stirring 1 minute longer. Add wine and simmer 3 minutes. Stir in tomatoes, stock, sun-dried tomatoes and bay leaves. Return lamb to dish and stir to combine.
Cover and place in oven. Cook for 2 hours, turning lamb shanks halfway through cooking time.
Remove lamb from sauce and cover with foil to keep warm. On stove top, heat sauce to simmering. In a small bowl, blend cornflour with 1 tablespoon water and add to sauce; stir until thickened. Stir in olive pate. Serve shanks with mashed potato and sauce. Sprinkle with parsley.
This recipe (and many more) can be found on the Sandhurst Fine Foods website www.sandhurstfinefoods.com.au
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