- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 8 lamb shanks
A lamb is a sheep that is under 1 year old; between 1 and 2 years old you will find it sold as…
- 1 onion, roughly chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 carrots, roughly chopped
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- few sprigs fresh rosemary
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 3 fresh bay leaves
- 4 garlic cloves, left whole
Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…
- 2 tbsp plain flour
Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…
- 1 tbsp tomato purée
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 350ml white wine
- 500ml lamb or chicken stock
Heat oven to 200C/fan 180C/gas 6. Pour the oil in a casserole dish or roasting tray large enough to fit all the shanks. With the pan set over a high heat on the hob, spend a good 10 mins browning the lamb all over.
Remove the lamb, add the onion and carrot and cook for 10 mins until starting to brown. Stir in the herbs and garlic and cook for a few mins more. Stir in the flour and tomato purée, season well then pour over the wine and stock.
Return the lamb shanks to the pan. Bring to a simmer, cover with a lid or tightly with foil and cook in the oven, undisturbed, for 1½-2 hrs until lamb is tender. Remove the lamb from the sauce and set aside.
Put pan back on the hob and bubble the sauce down for about 15 mins until rich and glossy. Pass through a sieve into a jug. The lamb and sauce can be stored in the fridge for two days or frozen for one month. To serve, reheat the lamb in the sauce, adding a splash of water if the sauce is too thick.