Rub the lamb shanks with 1 tablespoon of the olive oil and season with salt and pepper. Brown well in a large, heavy saucepan over a moderate to high heat. Remove from the pan and set aside.
Add the remaining oil to the pan and cook the shallots and garlic over a moderate heat until golden brown, about 10 minutes. Return the shanks to the pan and add the wine, stock, balsamic vinegar, tomatoes and rosemary, and bring to the boil. Cover with a lid, then simmer over a low heat for 1 ½ to 2 hours until the meat is tender, stirring occasionally and adding water if required to keep the shanks well covered with sauce.
Transfer the shanks to a warm oven. Simmer the sauce, uncovered for a further 10 to 15 minutes until reduced, adjust seasoning, then return the shanks, coating with the sauce. Garnish with fresh rosemary sprigs and serve with the Spiced Bulgur.
Perfect with a glass of Wolf Blass Gold Label Coonawarra Cabernet Sauvignon.
For the Spiced Bulgur:
Heat the oil and butter in a heavy-based saucepan. Add the onions and cook until soft and golden brown, about 10 minutes. Add the grated carrot, bay leaf and cumin seeds and cook for a further 2 minutes. Add the bulgar wheat and stir through the harissa. Add the stock and water and season with salt and pepper. Bring to the boil, then reduce the heat to very low, cover with a lid and cook for 10 minutes. Turn off the heat and allow to rest, covered, for 5 minutes. Remove the bay leaf and sprinkle with chopped mint before serving.