Winter lamb shanks

This delicious recipe came with a Denby casserole dish - try it with different winter vegetables to make it your own.

Ingredients

3 cloves	Garlic, or 3 tsp minced
½ cup	Celery, chopped
1	Parsnip, chopped (or try courgette)
1 splash	Olive oil, for browning
4	Lamb shanks, small to medium size (Main)
¾ cup	Port, or red wine
1 Tbsp	Tomato paste
1 cup	Beef stock, good quality
1 Tbsp	Fresh rosemary
1	Bay leaf
1 Tbsp	Brown sugar
2 Tbsp	Butter, warmed til soft
2 Tbsp	Flour, (any flour is fine)
1	Salt & freshly ground pepper, to taste

Directions

1. Add a splash of olive oil to a large pan and fry off the first six ingredients until lightly coloured. Remove ingredients from pan and place in casserole.
2. Lightly dust the shanks in flour, add a little more oil to the pan and and brown the shanks. Add shanks to casserole.
3. Add port (or red wine), tomato paste, stocks, herbs and sugar to pan. Heat to a simmer, stirring to remove any residue from bottom of pan.
4. Blend butter and flour together, add to simmering liquid in pan. Cook for a few minutes, stirring.
5. Pour liquid over shanks in casserole, cover with tight fitting lid. Bake 3 hours at 150C, checking occasionally. Serve with crusty bread and a big glass of red!