Preheat the oven to 160°C with fan/air.

Prepare the Lamb:
Season the lamb shanks with Navarino Icons Sea Salt Flower and black pepper. Heat Navarino Icons Extra Virgin Olive Oil in a deep frying pan. Sauté each side of the lamb shanks for 2 minutes until browned. Remove the lamb shanks and place them in a colander over a bowl to drain the juices. Keep in a warm place.

Sauté the Vegetables:
Add a bit more Navarino Icons Extra Virgin Olive Oil to the pan. Add the onion, garlic, and leek, sautéing until golden. Add the carrots and celery, and continue to sauté for 1 additional minute. Remove the vegetables and place them in a colander.
Place the lamb shanks back into the pan. Pour in the white wine and cook until it reduces to a sticky syrup.
Add the chicken stock, chopped tomatoes, fresh rosemary, fresh thyme, and the lamb juices to the pan. Bring to a boil and cook for 5 minutes. Cover the pan with a lid and place it in the preheated oven. Cook for 1 hour and 30 minutes, or until the lamb is tender.
In a deep dish, place the lamb shank at the base. Spoon the sautéed vegetables around the lamb. Pour the hot sauce over the lamb and vegetables. Garnish with a sprig of fresh thyme or rosemary. Drizzle with Navarino Icons Extra Virgin Olive Oil.

Note: Lamb Navarin is a classic French dish, named after the Battle of Navarino, the last naval battle fought exclusively with sailing ships in 1827.

Dimitris Melemenis, Executive Chef Costa Navarino