• 6 lamb shanks
• 2 onions diced
• 1 carrot diced
• 4 cloves garlic sliced
• 1 tin chopped tomatoes
• 1L beef stock
• Splash of red or white wine (optional)
• Whole thyme and rosemary
• Oil for sealing lamb

For the glaze:

• 100ml BBQ sauce
• Zest of one lemon
• 50ml water

Instructions

1. Preheat oven to 170c.
2. In a large oven-proof saucepan (make sure you use one that will fit in your oven), heat a small amount of oil, seal the lamb shanks and leave to one side.
3. In the same saucepan, sauté the carrots, onion and garlic until brown, add a splash of wine to deglaze the pan.
4. Stir in the beef stock, herbs and diced tomatoes.
5. Place lamb shanks into sauce, stir and cover with the lid.
6. Cook in the oven for 2-2.5hrs or until soft and almost falling off the bone.
7. Remove the shanks and put to one side on a roasting tray. By this time the sauce should be quite thick, if not put back on the heat, stirring until you achieve a thick sauce consistency.
8. Stir in BBQ Sauce, glaze the shanks with this liquid and dust with lemon zest.
9. Glaze in the oven at 200c for 15 minutes.
10. Serve with couscous and fresh herbs.