Categories: March

Ingredients

• 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

Directions

1. eheat the oven to 150˚C/fan 130˚C/gas 2.

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.

3. 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 90 minutes until tender and coming off the bone. 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.

4. Serve a lamb shanks on each warmed plate with some sauce spooned over, plus the niçoise.

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