Lamb Shank Recipe

Slow oven roasted lamb shank

4 lamb shanks.
2 onions, peeled and halved.
4 cloves garlic, crushed.
1 red chilli, optional, halved.
1 head of celery, roughly chopped.
2 large carrots peeled and halved.
2 bay leaves.
1 large sprig of rosemary.
Parsley, lots of it finely chopped.
Virgin olive oil, a good sploosh.
Glass of dry white wine.
2 litres of either lamb of chicken stock.
Sea salt flakes and freshly ground black pepper.

Sauce: a little of the lamb cooking liquid to which you should add some fresh mint, some mint sauce and redcurrant jelly, reduce until it coats the back of a spoon.

Brown lamb shanks all over in a hot pan then put in an oven prooftray. Add stock, wine, vegetables, herbs, garlic and chilli (if using) and season. Cover tightly with tinfoil then put in medium hot oven (220°) for 3 1/2 hours. Every 30 minutes or so turn lamb in stock to prevent it drying out. Check the seasoning. For the last 30 minutes remove the tinfoil and add the olive oil.

Serve with mint/redcurrant sauce, creamed mashed potatoes (Red Roosters work very well) and seasoned butter beans tossed with lemon and freshly grated ginger. Garnish plate with freshly chopped parsley.

Don't throw away the stock, it will make a great soup base or wonderful sauce for another time.