Recipe of the week: Lamb shanks with leeks

Lamb shanks with leeks are simple to prepare and they can be left in the oven to cook. Cooked slowly,  the meat just falls off the bone.

If possible, use a solid iron casserole dish with lid. Preheat oven to 200ºC or gas mark 6

Ingredients

• 2 lamb shanks
• 2 leeks trimmed, washed and sliced into one inch chunks
• I onion sliced thinly
• 2 carrots
• 150g button mushrooms

half a cup of frozen peas

• 2 garlic cloves, crushed
• 3 tablespoons of oil
• 1 lamb stock cube
• Water to cover
• Gravy granules to thicken
• Salt and pepper to season

Method

• Heat the oil in a large frying pan and brown lamb shanks
• Add the onions, carrots and leeks and cook over a medium heat until the onions and leeks have softened
• Add the crushed garlic and the crumbled lamb stock cube
• Add about one cup of water and simmer until the stock cube has dissolved
• Season to taste
• Place the lamb shanks, onions, leeks, carrots and stock into a suitable casserole dish and check that there is enough liquid to cover the meat on the lamb shanks
• Cover with a lid
• Place the prepared casserole into the middle of the pre-heated oven for one and a half hours
• Add the mushrooms, peas and gravy granules and return to the oven for fifteen minutes.

To Serve

Serve with either  mashed or new potato and green vegetables