Tender lamb shanks braised in red wine and served with creamy mashed potatoes, pan-fried carrots and pearl onions.
There is nothing quite like braised meat: it is full of flavour, succulent and juicy, and the braising liquid makes the most wonderful sauce.
We served our lamb shanks with mashed potatoes, but they are just as good with a root vegetable mash, pan-fried potatoes, crispy root vegetable fries or similar.
For the braise itself we used plenty of leftover vegetables from the fridge, so use whatever you have to hand – anything that will add lots of flavour to the braising liquid.
