Slow-cooked lamb shanks

• porsi: Serves 4

Bahan-bahan

2 tbsp rapeseed oil

4 Iamb shanks

2 small onions, roughly chopped

3 carrots, roughly chopped

A few sprigs fresh rosemary and thyme

2 bay leaves

5 garlic cloves, left whole

2 tbsp plain flour (optional)

1 tbsp tomato purée

350mI white wine

600ml lamb or chicken stock

To serve:

Mashed potato

Petunjuk

1 Preheat the oven to 160'C/140C fan/gas mark 3. Heat the oil in a casserole dish over a medium-high heat and cook the Iamb shanks for a few minutes per side until browned all over. This should take up to 10 minutes. Remove the lamb and set aside.

2 In the same pot, add the onion, carrots, rosemary, thyme, bay leaves and garlic for 6-8 minutes until they start to take on some colour. Stir in the flour (if using) and tomato purée. Allow the tomato purée to cook for about two minutes to remove the bitter taste from it, then add the wine and stock.

3 Return the Iamb shanks to the pot and season well with salt and pepper. Bring to a simmer, then cover with a lid and transfer the pot to the oven for about four hours. This will allow a tough cut of lamb to turn into a beautiful and succulent piece of meat, which should fall away from the bone.

4 Remove the lamb shanks from the casserole dish and keep warm. Place the casserole dish over a medium heat, bring to a boil and reduce the liquid for a further 10 minutes, adjusting the seasoning to taste.

5 Put a lamb shank in the centre of each serving bowl. Use a ladle to pour the braising liquid and some of the vegetables around the lamb. Serve with creamy mashed potato.