Chef Gary O'Hanlon joins Susan with this week's simple recipe - Braised Shank of Achill Mountain Lamb with Root Vegetable Espagnole
4 Lamb Shank
2 carrots, cut into chunks
2 onions, cut up rough
3 stalks celery, peeled and cut into chunks
2 cloves of garlic
5 sprigs of thyme, stripped and chopped
2 x 400g tins of chopped tomatoes
2tbspn tomato puree
300ml red wine
water to cover
salt and pepper
For the Gremolata
1 clove garlic chopped
zest of half a lemon
handful chopped parsley
Mix all together
Heat an oven ready casserole dish with a little oil
Season the shanks all over and sear until dark brown all over
Add the garlic and vegetable chunks as well as the thyme and sweat.
De-glaze with the wine, bring to the boil and add in the tomatoes, the puree and reduce by half.
Cover with water.
Put the lid on the casserole dish and place in a pre-heated over at 150C & braise for approximately 3 hours or until the meat starts to come away from the bone easily.
Serve with mashed potatoes, risotto or roasties and sprinkle on a little of the gremolata to finish.
The quantities of tomato puree and chopped tomato are the same even if your cooking three or four shanks. If you add any more than three use a little more carrot, onion and celery and then a touch more chopped tomato.