Serves 2 Julienne of carrot, celeriac and leek 3 medium sized lamb shanks 500 gm medium diced root vegetables 1 clove garlic, peeled and crushed 3 sprigs of fresh thyme 1 sprig of rosemary 2 litres of lamb stock 4 large slices of cured ham 500 gm pigs caul
Pan fry seasoned lamb shanks until golden brown and place in a heavy casserole dish. Brown vegetables and add to lamb with herbs. Deglaze pan with lamb stock and pour over lamb. Cover with lid. Cook in a medium oven at 180°C for at least four and a half hours, or until tender. Allow shanks to cool completely then take meat off bones, removing any fat or gristle. Sweat off julienne of vegetables and add to lamb; reduce stock by half and add a sixth to mixture, reserving rest for sauce. Mould mixture into a large pastry cutter to set shape and chill for two hours in fridge; then remove from mould and wrap in cured ham (optional) and pig’s caul (essential). Pan fry until golden brown and present with braised lentils, buttered spinach, potato crisp and the sauce.