• Featured in Michel Roux Jr’s television programme Tried and Tasted. Judged alongside some of the country’s most popular Lamb Shanks, ours were selected as the very best
• Perfect for a special night in or if your entertaining – this is the kind of dish you’d find at a top-end restaurant … but without the hefty bill!
• Our chefs check each shank for tenderness before removing from the braising liquor

Try it with:

• Try it with our Creamy Mash and some wilted spinach and steamed tenderstem broccoli
• It also goes really well with some potatoes roasted with olive oil and some sprigs of rosemary. If they are in season, add some sautéed asparagus drizzled with butter
• For an interesting twist, try them with slices of courgette, aubergine, red onion and peaches, all roasted together in the oven, and some couscous

If it's for a dinner party serve with:

• Dauphinoise Potatoes and Braised Red Cabbage 

• 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.

• Spoon our Creamy Mash just off-centre of the plate
• Rest the lamb shank on the plate with the bone on top of the potato
• Pour over the jus and add Braised Red Cabbage to the side