BRAISED LAMB WITH SPRING VEG & GREMOLATA

Treat your family to a Sunday roast of succulent lamb shanks and a tasty gremolata made with parsley, lemon zest and garlic cloves

4 lamb shanks

1tbsp chopped rosemary

2tbsp olive oil

400g carrots, scrubbed and

halved lengthways

1 garlic bulb, broken into

cloves

150ml dry white wine

600ml chicken or lamb stock

25g pack flat-leaf parsley,

leaves finely chopped, stems

reserved

1 lemon, zested then cut into

wedges

140g frozen peas (or podded

broad beans)

shredded onions, greens from washed 2 bunches and salad

1 Make several slashes about 1cm deep in each shank, then put them in a large roasting tin. Rub the rosemary, oil and salt and pepper into the meat. Leave to marinate for 30 mins if you have time. Heat oven to 220C/fan 200C/gas 7.

2 Brown the lamb shanks in the oven for 20 mins, turning halfway. Add the carrots and all but one of the garlic cloves, turn them in some of the fat in the pan, then roast for 5 mins more. Pour in the wine and stock (make sure the carrots aren’t too submerged), then cover the tin tightly with foil. Reduce the oven to 160C/140C fan/gas 3 and cook for 2.5 hrs or until the shanks are meltingly tender.

3 Chop the parsley, lemon zest and the remaining garlic clove and mix to make the gremolata. Cover and chill until ready to serve.

4 Lift the shanks and carrots from their broth, cover and keep warm. Skim most of the fat from the sauce, then boil the sauce hard for 10 mins in a pan to reduce it by half. Check the seasoning and add the peas and the onion greens for the last few mins.

5 To serve, return the shanks and carrots to the tin, pour over the sauce, scatter with the gremolata and squeeze over some lemon juice, if you like.

PREP: 30 MINS COOK: 3 HRS & 30 MINS PLUS MARINATING SERVES 4