Braised Lamb Shanks

Step 1: Preheat the oven to 170°C and place a heavy based casserole over a moderately high heat.

Step 2: Rub some olive oil over the lamb and season with salt and pepper and sear for 8 minutes or until browned all over and then remove the shanks and set aside.

Step 3: Place the shallots in the pan and cook for 4 minutes or until coloured and then add the wine, stock, vinegar and rosemary along with the lamb and bring up to the boil, cover and place in the oven for 2 hours or until very tender.

Step 4: Remove the lid and cook for a further 30 minutes, turning them over once or twice if they are colouring too much.

Step 5: Use a spoon to skim off any fat that has risen to the surface and reduce the sauce over a high heat if necessary.

Step 6: Serve with olive oil mash and steamed brocollini.

Step 7: TIPS - The lamb shanks can be cook the day before and gently heated to serve. You can substitute the mashed potato with some soft polenta.