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.

Alison Azzopardi

Alison Azzopardi

Head Chef, Trabuxu Bistrot. She thrives on throwing herself into her dishes and likes the challenge of creating robust hearty dishes made with fresh local produce.