Braised lamb shanks with rosemary gravy

Read the full method and weigh the listed ingredients. Prepare the meat and vegetables as described in the ingredient list, keeping sauce, starch, garnish and working ingredients separate. Clean hands, boards and utensils after handling raw meat.

Heat the oven to 150°C fan / 170°C conventional.

Allow about 15 minutes in total, checking the oven has reached its setting.

Pat lamb shanks dry and season with the listed seasoning. Brown in uncrowded loads in a heavy pan with the listed oil, turning to colour the surfaces. Transfer to a clean plate; it will finish cooking later.

Cook diced onion, carrot and celery for 10 minutes.

Stir in garlic without burning.

Add wine, scrape the browned residue from the pan and bubble until substantially reduced.

Return shanks with stock, rosemary and bay. Add listed top-up water if necessary so liquid partly surrounds the shanks. Bring to a simmer.

Bring the filled casserole to a simmer, cover and carefully transfer to the heated oven.

Cover and braise for 2½–3 hours until meat yields easily but the shanks still hold together.

Turn the meat. Check the liquid is still moist enough; add the listed top-up water if needed and replace the lid.

Continue covered until the stated tenderness cue is reached. Extend cooking if it still resists a fork.

Check the stated readiness cue using a probe for cooked meat where specified. Carefully take the dish out and set it on a heatproof surface.

Lift shanks out carefully and keep covered with some braising liquid. Strain the remaining liquid and skim excess fat.

Reduce strained liquid until it coats a spoon, supervising and stirring occasionally.

Add vinegar, taste and season. Return shanks to warm gently in the gravy.

Serve hot with extra rosemary gravy alongside.