Lamb braised in beer with fennel, tomatoes and oregano

Lamb braised in beer with fennel, tomatoes and oregano. Photo / Babiche Martens

Serves 4

2 Tbs olive oil
4 lamb shanks
3 baby fennel bulbs or 1 large
1 onion, diced
4 large cloves of garlic, peeled and crushed
1 carrot, peeled and diced
1 celery stalk, diced
2 fresh bay leaves
1 chilli, finely diced or 1 tsp dried chilli flakes
1 x 400g tinned tomatoes
500ml beer
150ml water
Salt and freshly ground black pepper
Fresh oregano or parsley

1. Heat the olive oil in a large casserole. Add the shanks and brown on all sides then remove. Preheat the oven to 160C.

2. Remove the core from each fennel bulb and then slice. Slice the onion and add to the casserole with the fennel, garlic, carrot, celery, bay and chilli.

3. Return the lamb to the casserole then add the tomatoes, beer and water. Season, cover and let cook for two hours.

4. Uncover, add more water if necessary then continue to cook for another hour.

Scatter over chopped parsley or fresh oregano before serving with rice, couscous or mash.