Ingredients

• 6 Lamb shanks
• 2 large Onions
• 3 Garlic cloves
• 3 Celery stalks
• 1 Leek
• 2 large Carrots
• 2 Bay leaves
• Bunch of fresh Rosemary
• 500ml cooking Red Wine
• 500ml Beef stock

Equipment

• Large non-stick frying pan
• Plastic container
• Oven dish
• Pair of tongs
• Knife
• Chopping board

Other

• Foil

Method

1. Pre-heat oven gas mark 3-4.
2. Prepare a large frying pan on a high heat and add some oil and salt. When pan is very hot, add the shanks and leave to brown. Using a large tong, turn them around to brown from all sides.
   

   

   

   

   

   
3. Start peeling and roughly chop your vegetables. This combination of vegetables is called ‘mirepoix’. Put them in a container on the side for now. Add bay leaves and rosemary.
   

   

   

   
4. When lamb gets a nice brown colour, transfer it to a dish and leave on the side. Add vegetables to the frying pan and leave to cook for about 3-4 minutes, stirring intermittently. Add wine and reduce it by 3/4. Add beef stock and bring it to the boil.
   

   

   
5. Transfer vegetables into a large roasting tray and add the shanks. Cover the tray tightly with foil. Put into oven for about 1.5-2hrs.