4 lamb shanks
Olive oil
Salt pepper
3 fat cloves garlic finely chopped
1 large white onion peeled & chopped
2 celery stalks chopped
3- 4 large carrots peeled and sliced into thick discs
1 large star anise
1 tsp oregano
1 tbs tomato purée
Tin chopped tomatoes
200ml good quality chicken or vegetable stock
250ml red wine
3 sprigs fresh rosemary
1good squeeze runny honey
A dash Worcester sauce
Heat your oven to 180c.
Heat a little oil in a casserole, season the lamb shanks and fry to colour all over then remove to a warm plate. In the same pan add the sliced onion celery carrots garlic oregano rosemary and fry for 5 mins to colour before adding the stock tomatoes star the anise and Worcester sauce allow to bubble then add the shanks in the casserole with the bones sticking up,drizzle the bones with a little honey replace the casserole lid and simmer in the oven for 3hrs or so until the meat is tender and the sauce rich and thick. If too thick - loosen with a little water halfway through cooking. Taste adjust seasoning to your taste and serve garnished with fresh rosemary sprigs in top of creamy mash drizzled with a little truffle oil and lots of black pepper ..