Serves 6

Marcus Wareing's braised lamb shanks recipe

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Takes 30 minutes to make, 1 1/2 hours in the oven

2 carrots, finely diced
2 celery sticks, finely diced
3-4 tbsp olive oil
Few sprigs fresh thyme
3 bay leaves
3 garlic cloves, finely chopped
3 tbsp concentrated tomato purée
3/4 bottle white wine
375ml lamb stock (or water)
6 lamb shanks
Fresh parsley, chopped

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1. Preheat the oven to 150°C/fan130°C/gas 2. In a flameproof casserole dish, fry the vegetables in some of the olive oil, without browning, until tender. Add the thyme, bay leaves, garlic, tomato, wine and stock. Bring to the boil and lower to a gentle simmer.
2. Heat a little more olive oil in a separate pan and brown the shanks on all sides, seasoning as you go. Transfer to the casserole dish and cover, or place in a roasting tin and cover with foil. Cook in the oven for 11/2 hours until tender and coming off the bone. 3. Remove the shanks from the pan and keep warm while you finish the sauce. Skim off some of the fat that is floating on the surface. Taste for seasoning. Boil to reduce if you think it needs it. Serve a lamb shank on each warmed plate with some sauce spooned over, plus the niçoise (see recipe).

Wine Recommendation

Your grape has to be Cabernet Sauvignon. Pick your fave region: Chile, Bordeaux or South Africa are the best bets.

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