Lamb Shank

Lamb shank braised in red wine is a festive yet simple one-pot dish: from the long, slow braising the meat falls off the bone by itself, and the sauce turns deep and velvety. It is perfect with mashed potato.

1. Salt 1 kg of lamb (shank), and in 2 tablespoons of hot oil brown it all round, so it gets a nice crust.

2. Add the diced 2 onions, the 2 chopped carrots and the 3 garlic cloves, and fry for a few minutes.

3. Stir in 2 tablespoons of tomato purée, then pour in 300 ml of red wine and 400 ml of meat stock.

4. Add 1 sprig of rosemary, cover it, and over a low heat (or in a 150 °C oven) braise it for 2-2.5 hours.

5. At the end salt and pepper it; if the sauce seems thin, boil it thicker without a lid. Serve with mashed potato.

Tip: It is perfect when the meat comes away from the bone easily with a fork – if not yet, give it another half hour.