The ideal Sunday Lunch Braised Lamb Shank with this spring’s seasonal star, broad beans.  

Serves: 2
Prep time: 1 ½ hrs

2 lamb shanks
200ml port
1 small onion, halved
1 small carrot, halved
2 sticks celery, cut into 3
½ head garlic, halved
1 sprig rosemary
500g fresh broad beans, removed from pod
300g fresh peas, removed from pod
3tbsp fresh mint, roughly chopped
30g butter

Season lamb shanks and brown with a little oil in a pan.

Transfer to a roasting tray and add: onions, carrot, celery, garlic, rosemary, port and enough water to cover.

Cook at 150°C for 1 ½ hrs, or until meat comes easily off the bone.

Take meat out of tray, set aside and keep warm.

Strain cooking juices into a saucepan and reduce by 2/3.

Meanwhile, cook the beans and peas in salted, boiling water for 2 minutes. Drain, add mint, butter and salt.

Serve as pictured.