Lamb Shank

Method

1. Pat the lamb shanks dry, season, then brown all over in the oil. Remove to a plate.
2. Soften the chopped onion, carrots and celery in the same pot. Add crushed garlic and tomato purée and cook for 1 minute.
3. Add the red wine and reduce by half, then add beef stock, bay leaves, thyme and 1 tbsp mint sauce.
4. Return the shanks and their juices. Cover tightly and braise at 140°C fan for about 3–4 hours, turning halfway, until very tender and the meat pulls easily from the bone. Add a splash of water if the pot starts to dry out.
5. Remove the shanks carefully, skim excess fat from the sauce, strain if desired and reduce until rich enough to coat the meat.
6. Return the shanks to the sauce to glaze, then serve with Buttery Mashed Potatoes.