Roasted Lamb Shanks

1600 g Lamb shanks

50 ml olive oil

2 carrots peeled and diced

2 diced celery stick

2 leaves bay leaf

1 brown onion

3 crushed garlic clove

15 g white mustard seeds

900 g tomato passata

50 g of tomato purée

3 tsp harissa paste

500 ml beef broth

500 ml red wine

1 tbsp rosemary

1 tbsp thyme

6 spring onion

1 pinch salt

1 pinch pepper

10 g parsley