4 Halal lamb shanks
2 tbsp of vegetable oil
1 onion, roughly chopped
1 stick of celery, roughly chopped
1 carrot, roughly chopped
2 garlic cloves, crushed
1 sprig of rosemary, picked
250ml of red wine
750ml of chicken stock, (or lamb stock)


  1. Heat a casserole pan over a high heat.
  2. Season the lamb shanks. Brown all over in the oil. Remove from the pan and set to one side
  3. Add the vegetables, garlic and rosemary to the pan and caramelise to a golden brown colour
  4. Put the shanks back into the pan and deglaze with the red wine, add the stock and bring to the boil
  5. Skim any impurities that rise to the top and reduce the heat
  6. Simmer for 2 hours, until the meat easily comes away from the bone
  7. Allow to cool in the liquid before removing the meat and setting it aside
  8. Strain the braising liquid and reduce to a sauce consistency

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