4 lean lamb shanks
Seasoned flour
1 tbsp vegetable oil
2 large onions, sliced
4 carrots, chopped
1 garlic clove, crushed
2 leeks, sliced
2 celery sticks, chopped
600ml lamb stock
salt and pepper
150ml dry white wine
1 tsp dried mixed herbs

1. Trim any fat from the lamb and toss the shanks in the flour.

2. Heat the oil in a large frying pan, and quickly fry the shanks for 5-6 minutes until browned all over. Drain on kitchen paper.

3. Preheat the oven to 180C/375F/Gas Mark 5.

4. Put the lamb into an ovenproof casserole dish, add the vegetables.

5. Add half the stock to the frying pan; bring to the boil, scraping all the sediment from the base of the pan, spoon this over the meat, and add the remaining ingredients. Cover the dish with a lid.

6. Cook in the preheated oven for 11/2 - 2 hours until the lamb is falling off the bone and very tender.

7. Serve with rice or mashed potatoes and vegetables.

Tip:

Any seasonal vegetables can be used for this; it is also very good with other mashed root vegetables like parsnips or sweet potato.

Food Features rating: No Longer Economy But Worth It!