Ingredients
1kg lamb shanks
500ml red wine
300g vegetables (carrots, celeriac, leeks, celery and onions), all chopped into 1cm cubes
2 cloves garlic
20ml extra virgin olive oil
500ml stock
1 sprig of rosemary
1 sprig of thyme
30g redcurrant jelly
Method
Marinate the lamb with the vegetables and herbs in the wine and leave overnight.
In a hot oven pan, sear the lamb shanks in extra virgin olive oil. Remove, place the vegetables and cook until they are golden brown but still raw.
Remove and place the shanks neatly in the pan, add the vegetables and pour in the red wine of the marinade. Boil, add the stock, redcurrant jelly and herbs, cover with lid or foil and place in a moderate oven for approximately one-and-a-half hours.
When ready, strain some sauce through a colander and place over heat. When boiling, take off the heat, add some butter and whisk until the sauce thickens.
Place the vegetables on a plate, put the lamb neatly on top and glaze with the reduced sauce. The dish can be served with roast potatoes or couscous.