Ingredients

• 3 tbsp oil
• 6 x 200g/7oz lamb fore shanks
• 2 onions
• sliced
• 2 garlic cloves
• crushed
• 1 rounded tbsp plain flour
• 300ml/10fl oz red wine
• 450ml/16fl oz chicken stock
• 1 tbsp redcurrant jelly
• 1 tbsp chopped rosemary leaves
• 250g/9oz baby carrots
• cut in half lengthways if large
• 250g/9oz parsnips
• cut into batons
• 250g/9oz baby turnips
• cut in half lengthways if large
• a knob of butter
• salt and freshly ground black pepper
• 2 tbsp chopped parsley
• to garnish

Directions

• Preheat the oven to 160C/140C Fan/Gas 3.
• Heat 2 tablespoons of the oil in a deep
• ovenproof frying pan or flameproof casserole dish and brown the lamb shanks all over on a high heat for 5–6 minutes or until golden-brown. Remove with a slotted spoon and set aside.
• Add the remaining oil and the onion and garlic and fry over a medium heat for 3–4 minutes until soft. Measure the flour into a bowl
• pour in the wine and whisk into a smooth paste. Add the stock to the onions
• then add the wine and flour mixture and
• stirring continuously
• bring to the boil. Add the redcurrant jelly and rosemary and stir until thickened.
• Place the browned lamb back in the pan
• season with salt and pepper
• then cover with a lid and transfer to the oven to cook for about 2 hours or until the lamb is tender and just falling off the bone.
• When ready to serve
• bring a saucepan of salted water to the boil
• add the carrots
• parsnips and turnips and boil for 8–10 minutes or until tender. Drain.
• Add a third of the vegetables to the lamb casserole and stir. Melt a knob of butter in a frying pan and fry the remaining vegetables over a high heat for 4–5 minutes or until golden-brown. Season with salt and pepper and remove from the hob.
• Serve one fore shank per person with some of the sauce and vegetables from the casserole and extra fried vegetables on the side. Garnish with the chopped parsley to finish.