Braised Lamb Shanks

Easy to portion, simple to cook and delectable to eat, lamb shanks are a great easy-entertaining option.

Hands-on time 25min. Cooking time about 2hr 30min. Serves 6

 11/2tbsp olive oil

 6 lamb shanks

 1 onion, roughly chopped

 4tbsp plain flour

 3 garlic cloves, bashed (leave skins on)  3 rosemary sprigs

 21/2tbsp tomato purée

 400ml red wine

 800ml chicken stock (not too strong)

1 Heat the oil in a large ovenproof pan (that has a lid and that will hold all the shanks) or a large, sturdy roasting tin over medium-high heat. Brown the lamb shanks well all over (do this in batches). Set aside.

2 Add the onion to the empty pan/tin, reduce heat to low and fry for 10min (add a splash of water if the onion is sticking). Stir in the flour, garlic, rosemary and tomato purée and

cook, stirring, for 30sec. Gradually stir in the wine, followed by the stock and some seasoning.

3 Preheat oven to 180°C (160°C fan) mark 4. Return the shanks to the pan or tin, arranging them so they are as covered as possible with liquid. Bring to the boil, then cover with a lid or tightly with foil. Cook in the oven for 1hr 45min, or until the lamb is tender and pulling away from the bone.

4 When cooked, transfer the shanks to a large serving dish and cover well with a few layers of foil to keep warm. Put the pan or tin back over high hob heat. Bubble for 20min, or until the liquid is thickened and glossy. Strain into a jug.

5 Pour some of the gravy over the lamb shanks to moisten. Serve with the remaining gravy on the side and steamed greens, if you like. PER SERVING 711cals, 52g protein, 34g fat (14g saturates), 11g carbs (3g total sugars), 1g fibre