lamb shanks – serves 4

3 tbsp olive oil
4 lamb shanks
sea salt and freshly ground black pepper
2 onions, each cut into 6 pieces
2 carrots, cut into 1 cm slices
2 celery sticks, cut into 1 cm pieces
4 garlic cloves, chopped
1 sprig of thyme
1 sprig rosemary
2 bay leaves
750ml full bodied red wine
500ml chicken stock
1 orange, juice and zest
1 tbsp demerara sugar

Preheat oven to 160C

Season the lamb shanks with salt and pepper

In a large frying pan brown the lamb shanks on all sides in the olive oil

Melt some butter and oil in a large casserole and put in the carrots, celery, onions, garlic and cook slowly until nicely coloured. Add the bay leaves, rosemary and thyme

Pour in the red wine, chicken stock, orange juice and zest, and brown sugar into the casserole and stir gently bringing it to a low boil

Add the lamb shanks to the casserole, cover with a lid and place in the oven for 2 1/2 – 3 hours until very tender.

Check every 30 minutes carefully turning the shanks in the cooking liquor

Remove the lamb shanks and vegetables and keep warm
Sieve the juices back into the casserole and bring back to a boil. Skim the fat off the top of the red wine juices and reduce until the flavour reaches the required intensity. Adjust seasoning

If you want the sauce a little thicker, mix together some cornflour with a little cold water and whisk the mixture gradually into the red wine juices until you have the desired consistency.

Serve lamb shanks and vegetables in bowls with the sauce spooned over together with mashed potato or mashed root vegetables