100% British Lamb

Preheat your oven to 170°C/gas mark 2. Heat a little oil in a heavy pan and add the lamb shanks, cooking over a high heat for a few minutes on each side until nicely browned. Peel and quarter red onions and place in a casserole dish with the browned meat; mix red wine, stock and your choice of herbs, then add to the casserole dish, ensuring the contents are well covered. Place the uncovered dish in the oven for 3-4 hrs, until the meat is meltingly tender and the onions have caramelised.

Good things come to those who wait! It takes a little patience to cook lamb shanks properly, but a long, gentle braising will allow the muscle tissue, fat and bone marrow to melt and meld into mouth-watering tenderness.