Preheat oven to 180˚C/160˚C fan-forced. Place flour into a large snap lock bag and season. Add lamb and toss to coat. Heat 1 tbs oil in a large frying pan over medium heat. Add lamb and cook, turning occasionally, for 4-5 minutes until evenly browned. Transfer to a large heavy-based roasting pan and set aside

Add remaining 1 tbs oil to frying pan and heat over medium heat. Add onion and cook, stirring often, for 3 minutes until softening. Add carrots, celery and garlic. Cook, stirring occasionally, for 4-5 minutes until vegetables are hot

Add wine and cook for 1 minute. Add tomatoes and roughly break up using a wooden spoon. Cover and bring to the boil over medium-high heat. Reduce heat and simmer, stirring occasionally, for 6-8 minutes until slightly thickened. Season to taste

Pour tomato mixture over lamb shanks. Toss lamb to coat. Cover with 2 layers of foil, press sides to seal and bake for 2 hours or until lamb is very tender. Stir in lemon juice. Sprinkle with parsley, lemon rind and feta. Serve with creamy potato mash