Lamb shanks in red wine

1 Brown onion, garlic, carrot and celery in a little olive oil, then add the shanks (one per person) to the pot along with 500ml stock and 2 cups red wine.

2 Bring to a boil, then reduce the heat and simmer gently for 2-3 hours, until the meat is tender and separating from the bones.

3 If you can, leave to cool for an hour (or overnight) then skim any fat from the sauce. Serve with mashed potato and a green veg.