Lamb shanks in red wine

Classic winter comfort food, with minimal effort.

Instructions

Brown onion, garlic, carrot and celery in a little olive oil, then add the shanks (one per person) to the pot along with 500ml stock and 2 cups red wine.

Bring to a boil, then reduce the heat and simmer gently for 2-3 hours, until the meat is tender and separating from the bones.

If you can, leave to cool for an hour (or overnight) then skim any fat from the sauce. Serve with mashed potato and a green veg.