The secret is really good quality lamb. We start by seasoning and leaving it to marinate overnight in rosemary and our local, Great Taste Award-winning rapeseed oil. Then the lamb is roasted in the oven for an hour to add some colour.
Next our chefs braise the shanks with onion, celery and garlic, lots of good red wine, and plenty of rosemary and thyme. They are left to braise for up to 2½ hours, during which they are checked individually by the chef to ensure they are cooked to perfection, until they are deliciously tender, with the meat almost falling off the bone.
Finally, we make the sauce using the braising stock and some redcurrant jelly, to add a touch of sweetness.
AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME.
We never put additives or preservatives into our food. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example Worcestershire Sauce used in our Spaghetti Bolognese, which contains Tamarind Extract).