- 4 lamb shanks
- Olive oil, for braising (to fill casserole about 1cm deep)
- 1 leek, roughly chopped
- 2 sticks celery
- 2 carrots, roughly chopped
- 2 onions, roughly chopped
- 1 head garlic, broken up into cloves (unpeeled)
- 1 bay leaf
- 1 sprig thyme
- 1 sprig rosemary
- 375 ml red wine
- 600 ml chicken stock
Step 1Take a casserole (or any oven-proof dish) and place on the hob over a high heat, pour in the olive oil and when hot, add the lamb shanks, turning occasionally until brown.
Step 2Once browned, remove the lamb from the pot and tip in the chopped leek, celery, carrot, onion and garlic cloves. Stir them all together and add the bay leaf, thyme and rosemary. These ingredients will all add flavour to the dish but won't be served at the end.
Step 3Once the vegetables are lightly browned, place the lamb back into the pot, allowing it to rest on top of the vegetables.
Step 4Pour in the red wine and chicken stock, and bring to the boil.
Cover the pot with a lid or kitchen foil, and place in a 150 C to braise for 2 hours 30 mins. Serve the lamb shanks with the cooking juices poured over the top.