Spring lamb shanks

Cooked slowly, this easy lamb shanks recipe makes a great Easter lunch. Simmered in sweet, tangy pomegranate juice, the lamb shanks become meltingly tender and the sauce develops a rich, meaty flavour. Serve with mashed potato for a traditional feel, or some simple couscous for a hassle-free side.

WHAT YOU’LL NEED:

1 tbsp olive oil

4 lamb shanks

1 large onion, finely chopped

1 large carrot, finely chopped

2 celery sticks, finely chopped 4 garlic cloves, crushed

4-5 thyme sprigs

1 chicken stock pot

500ml pomegranate juice

450g Tendersweet or Chantenay carrots, trimmed

300g frozen peas handful of mint leaves

3 tbsp pomegranate seeds (optional)

METHOD:

Preheat the oven to gas 3, 160°C, fan 140°C. Heat the oil in a large casserole dish over a medium-high heat, add the lamb shanks and brown all over, turning with tongs. Once browned, remove the shanks to a plate and set aside.

Add the chopped onion, carrot, celery, garlic and a pinch of salt to the pan and fry for 4-5 minutes until softened. Return the lamb to the pan, add the thyme, stock pot and pomegranate juice.

Season to taste and bring to the boil, then cover, transfer to the oven and cook for two hours.

Remove from the oven, turning the shanks over in the liquid so they cook evenly, and add the carrots.

Return to the oven for a further one hour 30 minutes or until the shanks are tender and the carrots are cooked through.

Transfer the shanks and carrots to a plate and discard the thyme sprigs. Set the casserole over a high heat on the hob and simmer for 10 minutes or until the sauce has slightly thickened and reduced. Stir in the peas, then return the shanks and carrots to the casserole.

Allow to simmer for 3-4 minutes until the peas are cooked and the everything is heated through. To serve, garnish with the fresh mint and pomegranate seeds (if using).

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