Garlic Braised Shanks

• 4 Lamb, Hogget or Venison Shanks
• Salt and Black Pepper
• 3-4 Tbsp Oil
• 3 medium Onions, peeled and coarsely chopped
• 2 Garlic Bulbs, cloves peeled and ends trimmed
• 1 Tbsp Rosemary, roughly chopped
• 500ml Stock (preferably of the same animal as your shanks)
• 500ml Sauvignon Blanc
• 1 tsp fresh Thyme leaves

Pour the oil into a large dutch oven pan over a medium-high heat.

Season your shanks generously with salt and pepper, and brown on the meaty sides, avoiding the bone (as the direct heat may damage the tissues and help your shank fall off its bone too soon).

Remove once browned and set aside on the upturned lid.

At the same heat setting, fry off the onions for a few minutes until softened, stirring constantly to prevent browning, then add the garlic and rosemary, and fry a few more minutes, still stirring, until the onion is translucent before adding the wine and stock.

Turn off the hob and heat your oven to 120°C.

Return the shanks to the pan, wriggling them into the onions to submerge as best you can, tip any juices from the lid into the pan and cover, then cook in the oven for six hours.

Remove from the oven and gently take out the shanks, setting them back into the upturned lid.

Add the fresh thyme and use an immersion blender to purée the sauce until smooth (thicken with a little cornflour if you like), replace the shanks and spoon some of the sauce over them.

Cover with the lid and let the pot sit for 15 to 20 minutes.

Serve with buttery mashed potatoes, seasonal green vegetables and a few glasses of your favourite Sauvignon Blanc.