Ingredients

• 3 x 1lb -450g rear lamb shanks
• 2 tbsp vegetable oil
• 1 garlic head
• 4 shallots
• 1 lemon (Zest only)
• 1 medium large carrot
• 2 Celery stalks
• 2 tbsp tomato paste
• 1 tsp. ground cumin
• 1 sprig rosemary
• 2 tbsp olive oil
• 2 Bay leaves
• 1 bottle red wine (750ml)
• 1 cup port
• 5 cups beef or chicken stock
• 2 tbsp butter

• For the slurry

• 3 tsp cornflour
• 2 tbsp water
• Parsley (chopped)

Steps

• Step 1

  Season the shanks with salt and pepper.
  Heat the oil in a Dutch oven or similar over medium-high heat until it starts to shimmer. Place the shanks carefully in the oil and sear until brown on all sides, especially the wide cut end. Remove and set aside.

• Step 2

  Add the diced shallots, carrots and celery and cook, stirring from time to time, until golden brown. Add the tomato paste, cumin, rosemary and cook until the tomato paste turns a deeper colour about one minute.

• Step 3

  Deglaze with wine and port, stirring to release any pan fond. Reduce the wine by half, 4 to 5 minutes. Pour in the stock, add bay leaves and lemon zest, and bring to a simmer.

• Step 4

  Return the shanks to the pan along with any juices they may have released. Bring to a gentle simmer over medium-low heat. Cover the pot and transfer it to a 350°F – 180°C oven for 90 minutes.

• Step 5

  Meanwhile, cut the head of garlic in half width wise. Drizzle olive oil and wrap in foil. Place the garlic head in oven for 30 minutes.

• Step 6

  After 90 minutes, remove the lid. Add roasted garlic and mix into the liquid. Return to oven un covered and finish braising the lamb until fork-tender, for another 40-60 minutes at 320°F – 160°C. NOTE: I used very tender spring lamb, some tougher lamb can take 30 to 60 minutes longer to fall off the bone, check with a fork to be sure.

• Step 7

  Strain the sauce and place in small saucepan. Bring to a simmer and scoop out any fat and scum. Thicken with corn flour slurry if required. Whisk in soft butter away from heat. Pour sauce covering the whole shank, from the bone down. Garnish with chopped parsley and fresh rosemary leaves (If available)

Little Tips

How to prepare braised lamb shanks in advance for a dinner party. First remove them from the braising liquid and let them cool down. Once they are cool enough to handle, remove the shank bones and transfer the boneless shanks to a pan. Cover and refrigerate the shanks and store the sauce separately.

To serve, ladle a small amount of flavourful stock on the shanks and reheat them in the oven. Reheat the sauce in a frying pan, add the reheated shanks to the sauce, simmer briefly, and adjust seasoning.