Braised Lamb Shanks

Step 1: Heat the oven to 170C. Season the lamb shanks generously with salt and pepper, and set aside. Heat 1/4 cup of the oil in a large saucepan over medium-high heat. Add the celery, carrot and onion and cook, stirring, until very soft, about 10 minutes. Add the tomato paste and cook until lightly caramelised, stirring for about 2 minutes.

Step 2: Add the peppercorns, thyme, anchovies, bay leaf and garlic, and cook, stirring, for about 3 minutes. Add both wines, the vinegar and the sugar and bring to the boil; reduce heat to medium-low, add the stock, and keep mixture warm.

Step 3: Heat the remaining 1/2 cup of oil in a 30cm frying pan over medium-high heat. Working in batches, add the lamb shanks, and cook, turning as needed, until browned on all sides, about 4 minutes. Transfer the lamb shanks to a large roasting pan and pour in the stock mixture. Cover with foil, and bake in the oven for 1 hour.

Step 4: After the hour ~ remove the foil, and continue cooking, turning the shanks every half-hour, until tender and caramelised, which will take about 2 hours.

Step 5: Remove the shanks from the braising liquid and pour the liquid through a fine strainer into a bowl, skimming any fat off the surface.

Step 6: Serve lamb shanks with the cooked vegetables and the strained liquid as a sauce. Garnish with chopped parsley or chives.

ADDITIONAL ~ MOROCCAN STYLE SHANKS INGREDIENTS

Step 7: Start with the main recipe from above. Then, after cooking the onion, carrot and garlic, add 2 teaspoons of ground cumin, 1 teaspoon each of ground turmeric and paprika and a small piece of cinnamon stick and cook, stirring, for 30 seconds or until aromatic. Stir in the stock. Add the lamb and stir to coat.

Step 8: Cover and bring to the boil, then reduce heat to low and simmer for 1 hour.

Step 9: Add 600g of peeled, coarsely chopped sweet potato, a 400g tin of drained and rinsed brown lentils and 1 cup of pitted dates. Increase heat to high and cook, uncovered, for 30 minutes or until the lamb is tender. Set aside for 10 minutes to rest. Season with salt and pepper. Serve on a bed of couscous and finish with some chopped coriander.