This recipe is utterly delicious, but also incredibly simple to make, and perfect for the weekend. It’s full of warming, reviving and comforting flavours and aromas. And it’s one that can work brilliantly as a family recipe, or for when friends come round. Enjoy!
* gluten-free, dairy-free, soy-free, egg-free, nut-free, seed-free, citrus-free
- 2 tbsp olive oil
- 4 lamb shanks
- 1 onion, finely chopped
- 4 garlic cloves, finely chopped
- 2 carrots, diced
- 1 leek, white part diced
- 250ml/9fl oz/1 cup dry red wine
- 375ml/13fl oz/1½ cups gluten-free and dairy-free beef or vegetable stock
- 400g tinned chopped tomatoes
- 2 bay leaves
- 1 tbsp finely chopped sage leaves
- sea salt and freshly ground black pepper
- Heat 1 tablespoon of the oil in a large, heavy-based frying pan over a medium heat. Working in batches, add the lamb shanks and cook, turning over, for 5 minutes until lightly browned. Remove the lamb from the pan with a slotted spoon, transfer to an ovenproof casserole and leave to one side.
- Preheat the oven to 160°C/315°F/gas 2–3. Add the remaining tablespoon of oil and the onion to the pan and cook, stirring occasionally, for 2–3 minutes until starting to turn golden, then stir in the garlic. Add the carrots and leek and cook for a further 2–3 minutes, until softened. Add the red wine, stock, tomatoes, bay leaves and sage. Cover and bring to the boil over a high heat. Pour the mixture into the casserole and stir. Transfer to the oven and cook, covered, for 3–4 hours, depending on how much time you have, until the lamb is meltingly tender.
- Season lightly with salt and pepper, remove the bay leaves and serve.