Lamb Shanks with minted gravy

Recipe for: LAMB SHANKS (with minted gravy)

Ingredients:

• 2-4 lamb shanks, trimmed (one per person)
• 2 tblsps flour for dusting/ coating
• 2 tblsps sunflower oil
• 1 carrot, peeled & very finely diced
• 1 onion, very finely diced
• 1 stick celery, washed, trimmed & very finely diced
• 2 tblsp thyme leaves
• 2 bay leaves
• 2 garlic cloves, finely chopped or crushed
• 1 tblsp tomato puree
• 500ml hot lamb stock (or veg stock with some lamb/ beef stock-cube)
• 4 tsp mint sauce from a jar or handful of fresh mint, washed & chopped finely (or redcurrant jelly – see below)

 Method:

1. in a flame-proof casserole large enough to hold the lamb shanks lying down, heat the oil
2. on a plate, roll the lamb shanks in flour to coat
3. brown the lamb shanks on all sides in the hot oil, then remove with a slotted spoon and set aside for a few minutes
4. add a little more oil to the pan, if needed, then throw in the carrot, celery, onion, garlic, thyme, bay
5. stir fry the vegetables over a medium heat for a few minutes, until coated in oil & starting to colour
6. add any flour left on the coating plate & stir this in
7. add the stock, the tomato puree and the mint sauce, stirring well to combine the ingredients
8. simmer together for a few minutes, then add the lamb shanks, nestling them down into the sauce.  They should be about two-thirds covered.
9. bring the casserole back to a very gentle simmer
10. either cook on the hob, or in a very low oven, but very gently for about 1½ hours
11. check occasionally, turning the shanks in the liquid to ensure that they cook evenly
12. the meat should be falling off the bone when you serve it

 What else you need to know:

1. check the seasoning & add more mint if you think it needs it;
2. instead of mint, you can use redcurrant jelly, which produces a delicious, but sweeter result
3. serve with mashed potatoes to mop up all the juices, and a green vegetable