Braised lamb shanks

• olive oil↗2 tbsp tbsp
• lamb↗8

  shanks

• onion↗1

  roughly chopped

• carrots↗2

  roughly chopped

• few sprigs fresh rosemary
• fresh bay leaves↗3
• garlic cloves↗4

  left whole

• plain flour↗2 tbsp tbsp
• tomato↗1 tbsp tbsp

  purée

• white wine↗350ml ml
• lamb or chicken stock↗500ml ml

Step-by-step instructions

1. 1

   Heat oven to 200C/fan 180C/gas 6. Pour the oil in a casserole dish or roasting tray large enough to fit all the shanks. With the pan set over a high heat on the hob, spend a good 10 mins browning the lamb all over.

2. 2

   Remove the lamb, add the onion and carrot and cook for 10 mins until starting to brown. Stir in the herbs and garlic and cook for a few mins more. Stir in the flour and tomato purée, season well then pour over the wine and stock.

3. 3

   Return the lamb shanks to the pan. Bring to a simmer, cover with a lid or tightly with foil and cook in the oven, undisturbed, for 1½-2 hrs until lamb is tender. Remove the lamb from the sauce and set aside.

4. 4

   Put pan back on the hob and bubble the sauce down for about 15 mins until rich and glossy. Pass through a sieve into a jug. The lamb and sauce can be stored in the fridge for two days or frozen for one month. To serve, reheat the lamb in the sauce, adding a splash of water if the sauce is too thick.