• 8 lamb shanks
• 2 carrots, chopped
• 2 medium onions, chopped
• 4 celery sticks, chopped
• 4 garlic cloves, finely chopped
• 2 bay leaves
• 8 black pepper corns
• A few sprigs fresh thyme
• 1.5kg washed new potatoes
• 200g unsalted butter
• 1kg fine green beans
• 2 shallots, peeled and chopped
• 1 small jar redcurrant jelly
• 200ml red wine
• good olive oil
Heat the oven to 180 degrees (celcius). Place the lamb shanks in a suitable casserole dish with the chopped vegetables, bay leaves, a few black pepper corns and the fresh thyme. Cover with water and bring to the boil on top of the stove. Cover with a lid or silver foil and transfer to the oven for about two hours or until the meat is completely tender and is coming off the bone. This can be done in advance
Bring the new potatoes to the boil and cook for 20-25 minutes. Drain into a colander and tip back into the pan with a good splash of olive oil. Using a traditional masher, crush the potatoes, taking care not to completely mash them. Season to taste.
Top and tail the fine green beans and cook in salted boiling water for 8 minutes or so until they are al dente. Place the chopped shallots, redcurrant jelly and red wine in a saucepan and reduce by half. Add 250ml of the cooking liquor from the shanks as stock. Reduce by half again, pass through a fine sieve and taste for seasoning.
Heat the oven to 180 degrees (celcius). Place the lamb shanks on a roasting tray and coat them with a little of the redcurrant sauce, then roast for approximately 20 minutes or until golden brown.
Toss the fine green beans in a little butter and arrange on the serving plate. Place the crushed potatoes in the middle of the plate with a lamb shank on top. Spoon the sauce over the lamb and serve.
This recipe has been sent in by The Terrace Restaurant at Highgate House in Northamptonshire.