Braised Lamb Shanks

• Lamb
  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 puree
  3/4 bottle white wine
  375ml lamb stock (or water)
  6 lamb shanks
  Fresh parsley, chopped
  Nicoise
  2 courgettes, diced
  2 tbsp extra-virgin olive oil
  8 vine cherry tomatoes, cut in half and seasoned with rock salt
  2 tbsp vinaigrette
  12 cooked new potatoes, cut into quarters
  250g green beans, cooked and cut into batons
  12 black olives, diced
  3 tbsp chopped parsley
  Rosemary sprigs to garnish

Recipe

In a flame proof 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.

Heat a little more olive 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 over for 1 1/2 hours 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 to the surface. Taste for seasoning. Boil to reduce if you think it needs it.

Serve a lamb shank on each warmed plate with some sauce poured over, plus the nicoise.

Nicoise

Saute the courgettes in 1 tablespoon of oilive oil. Cool. Dress the tomatoes with vinaigrette. Combine all the vegetables and olives, season lightly with salt and pepper, and toss with the remaining olive oil and parsley. Leave to come to room temperature.

Garnish the nicoise with rosemary and serve the lamb shanks with a generous drizzle of the braising sauce.

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