Ko nga hiu reme me nga pini Matomato. Lamb is not only used in a hangi it is used in many other Maori dishes such as Lamb Shanks.

Ingredients: -
2 dried bay leaves, 
1 carrot, finely chopped,
1 celery stalk, finely chopped,
1 brown onion, finely chopped,
To Serve - Mashed potato, steamed green beans and finely chopped continental parsley,
2 Tbsp olive oil,
1Lt beef stock,
4 sprigs of thyme,
4 garlic cloves, crushed,
4 lamb shanks, 
METHOD: -
Preheat oven to 180°C/160°C fan bake. Heat oil in a large, casserole dish over medium-high heat. Cook shanks, turning for 7 mins or until browned all over. Remove from pan.
Reheat same dish over medium-high heat. Cook onion, carrot, and celery, stirring, for 7 mins or until softened. Add garlic and cook, stirring, for 1 min or until fragrant.
Add stock, bay leaves, thyme, and shanks. Cover dish with lid or foil, then bake for 1 ½   hours. Uncover and bake for a further 1 ½ hours, turning shanks every 30 mins. Remove shanks from dish and transfer to a bowl. Cover to keep warm.
Place dish over medium-high heat. Bring pan juices to the boil. Boil, uncovered, stirring occasionally, for 7 mins or until slightly thickened. Season. Remove and discard bay leaves and thyme. 
Serve shanks with hot mashed potato and green beans, drizzle over sauce and scatter over parsley, and serve with hot fried bread.