South Africa’s Karoo region produces some of the finest lamb in the world . . . and there’s little nicer on a cool winter’s evening than a tender braised lamb shank dinner.

Ingredients

2 carrots, finely diced
2 celery sticks, finely diced
3-4 tbsp olive oil
3 garlic cloves, finely chopped
3 bay leaves
3 tbsp concentrated tomato purée
Some sprigs fresh thyme and/or rosemary
3/4 bottle good white wine (some people prefer red)
375ml lamb stock (or water)
6 lamb shanks
Fresh parsley, chopped

Method

1. Preheat your oven to 150°C/fan130°C/gas 2. In a flameproof casserole dish, fry the vegetables in some of the olive oil, without browning, until tender. Add the thyme, rosemary, bay leaves, garlic, tomato, wine and stock. Bring to the boil and then lower to a gentle simmer.

2. Heat a dash more olive oil in a separate pan and brown the shanks on all sides, seasoning as you go. Transfer to the casserole dish and cover, or place in a roasting tin and cover with foil. Cook in the oven for 1.5 hours until tender and falling off the bone.

3. Remove the shanks from the pan and keep warm while you finish the sauce. Skim off some of the fat floating on the surface and taste for seasoning. Boil to reduce if you think it needs it. Serve a lamb shank on each warmed plate with a little sauce (jus) spooned over it. Mashed potatoes or even roasted ones are excellent with this lamb dish.