Lamb shanks in red wine

The perfect meal to freeze, then heat up last minute and wow your guests!

Serves 4 • Ready in 2hrs 30mins, plus marinating

2 small oranges 350ml red wine 4 lamb shanks 1tbsp olive oil 12 garlic cloves, peeled

400g can chopped tomatoes

4 sprigs of rosemary, bruised

50g dry pitted black olives, sliced

1 Peel long strips of zest from half an orange, then juice the oranges into a small saucepan. add the wine and the zest, and then gently warm. Remove from the heat. Put the lamb shanks in a food bag, pour over the warm wine, tie and leave to marinate at room temperature for 4hrs, or chill in the fridge for up to 2 days.

2 Heat the oil in a large casserole pan. Pat the shanks dry on kitchen paper, reserving the marinade. Cook over a medium heat for 5mins, turning, until browned all over. add the marinade and boil for 5mins. add the garlic, tomatoes, rosemary and olives, season well and simmer, covered, for 1hr 30mins. Remove the lid and simmer for a further 30mins. serve with mash. Per serving: Cals 490, Fat 23g, Sat fat 8.5g, Carbs 10g