Orange Braised Lamb Shanks
Serves 4

4 lamb shanks
1 carrot, finely diced
1 medium onion, finely diced
2 celery sticks, finely diced
30-45ml/2-3tbsp olive oil
a few sprigs fresh thyme
2 bay leaves
2 garlic loves, finely chopped
2 oranges, juice and finely grated zest (no pith)
1 lemon, juice and finely grated zest (no pith)
60ml/4tbsp sieved roasted tomatoes (or 15ml/1tbsp concentrated tomato puree)
½ bottle white wine
250ml/19floz lamb stock (or water)
salt and pepper
fresh parsley, chopped

In a suitable casserole, sweat the diced vegetables in some of the olive oil without browning, until tender. Add the thyme, bay leaves, garlic, tomato, wine and lamb stock or water, along with most of orange zest and juice (retain a few pinches of zest and a tablespoon of juice). Bring to the boil and lower to a gentle simmer. Heat a little more olive oil in a separate pan and brown the lamb shanks on all sides, seasoning with a little salt and pepper as you go. Transfer to the casserole and cover with its lid. Cook in a pre-heated slow-moderate oven (about 150C/300F/Gas 2) until the meat is completely tender and coming off the bone. Remove the shanks from the pan and keep warm while you finish the sauce. Skim off some of the fat that is floating on it. Taste for seasoning and to assess its intensity. Boil to reduce if you think it needs it. Stir in the reserved juice to refresh the citrus flavour. Serve one lamb shank on each warmed plate, with a generous amount of sauce spooned over. Sprinkle each shank with a little parsley and a pinch of the reserved zest. Accompany with mashed potatoes, wet polenta or some creamy beans such as butterbeans or canellini.