Lamb Shanks

Lamb shanks need time, and they repay it. Our lamb shanks come from free-range lamb, mostly from local farmers we know and trust. Brown them in a hot pan, then braise them with red wine, stock, garlic and rosemary in a low oven for about three hours, until the meat is falling off the bone. Mash or creamy beans soak up the sauce nicely. One shank per person is usually enough.