You will need a large baking pan. Take the Lamb shanks out of the freezer to thaw completely. Put them on a tray and season with Epic Spice Lamb Rub. Sprinkle with salt and pepper.
Spread the onions, celery and carrots on the base of the pan. Scatter the thyme sprigs on top. Pour in the olive oil, tomato and wine. Dissolve the honey and mustard in the broth and pour it into the pan as well. Place the lamb shanks on top. Cut the butter into small pieces and put it in between.
Cover the pan with non-stick paper with a 2 cm hole in the middle. Cover the pan with double foil so that it closes tightly. Bake at 180°C in air for 60 minutes. Then lower the temperature to 160°C and continue baking for another 2 hours.
Meanwhile, prepare the potatoes. Get an oven tray that fits the potatoes in one layer. Put them in the pan (straight from the freezer) and pour over the olive oil. Add the butter in pieces and season with salt and pepper.
30 minutes before the time for the lamb is over, put the pan with the potatoes in the oven (top shelf the lamb, bottom shelf the potatoes). When the time is up, take the lamb and potatoes out of the oven. Increase the oven temperature to 200°C.
Uncover the lamb and discard the foil and non-stick paper. The pan will have a lot of juices. Use a soup spoon to ladle 4-5 spoon-full of juices over the potatoes. Put the lamb and potatoes back in the oven for another 30 minutes, until the lamb gets a nice crust.
Take the lamb out of the oven and keep it warm. Turn over the potatoes and cook for another 15-20 minutes. Serve the lamb and potatoes on a plate. Strain the pan juices into a jug (if you want) and serve on the side.