Braised lamb shank with mint and redcurrant jus

Method

1. Preheat oven to 170C/gas 3.

2. To make the mirepoix, roughly chop enough vegetables to give 500g of mixed chopped vegetables. Spread them out on an oven tray, add a pinch of salt and little oil to coat and roast in the oven until brown.

3. Meanwhile, rub the lamb shanks with garlic, oil and season with salt, pepper and the oregano. Place in a large roasting tin and roast uncovered for approximately 35 minutes.

4. Remove both pans from the oven and add the roasted vegetables to the tin of lamb shanks. Pour in the stock and wine and add the bay leaves. Cover and braise for 1 hour 15 minutes until the lamb is tender.

5. Remove the cooked lamb and vegetables from the tin and set aside in a warm place. Skim any fat from the remaining boullion in the tin. Adjust the seasoning to taste and thicken with a little arrowroot if required.

6. Stir the mint sauce and redcurrant compote into the boullion. Cover the lamb and vegetables with this sauce and serve with mashed potato and green beans.

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Ingredients

For the mirepoix

1-2 Onions
1-2 Carrots
1 leek
1-2 celery stalks
pinch Salt
vegetable oil, for greasing

For the lamb

4 lamb shanks, about 450g each
salt and black pepper
1 tsp fresh Oregano, chopped
1.2 litres chicken stock
250ml dry white wine
2 Bay leaves
50g arrowroot, (optional)
2 tsp mint sauce
2 tsp redcurrant jelly
1 tsp crushed Garlic

To serve

mashed potatoes
green beans

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