Slow Roasted Lamb Shanks

This is a Jamie Oliver recipe and is an absolute winner. For some extraordinary reason this dish is a big hit with my children, who are the world’s fussiest eaters, so double bonus points all round.

I serve this with a big pile of slightly sloppy creamy mashed potatoes.

You will need:

4 lamb shanks
180ml white wine
2tbsp balsamic vinegar
3 celery stalks, chopped fine
1 carrot, chopped very fine
1 onion, chopped
3 cloves garlic, chopped
1 can chopped tomatoes
6 anchovy fillets
Pinch of dried mixed herbs
Fresh flat leaf parsley, chopped.
1 tbsp fresh rosemary chopped fine
Plain flour
Dried herbs



And then you need to:

Heat a heavy casserole dish over a medium flame and glug some EV olive oil in.

Rub the fresh rosemary over each of the shanks and then dust with a little flour which has been seasoned with sea salt and pepper.

When the oil is hot brown the four lamb shanks and then remove and set to one side.

Turn the heat down a little and throw in the onion, garlic, carrot and celery and a pinch of salt. Gently sweat the vegetables for about 10 minutes.

Add the balsamic vinegar and reduce. Add the white wine and again reduce by about half.

Add the tomatoes, pinch of dried herbs and the anchovies, bring to the the boil, and put the lamb shanks back in the pot. Put on a lid and place in a preheated over (350F/175C). After 1 hour and 30 minutes remove the lid and cook for a further 30 minutes.

Place one lamb shank on each plate, stir the flat leaf parsley into the remaining sauce and then spoon over the delicious thick tomatoey stew and serve with creamy mashed potatoes.