Slow-Cooked Lamb Shank with Minted Peas

• 4 pieces Lamb shank, bone-in
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 30 g Plain flour
• 2 tbsp Olive oil
• 1 large Yellow onion
• 2 medium Carrot
• 2 medium Celery
• 4 cloves Garlic
• 2 sprigs Fresh rosemary
• 375 ml Red wine
• 750 ml Beef stock
• 400 g Green peas
• 15 g Fresh mint

1. Pat the lamb shanks dry, then season all over with the fine sea salt and black pepper. Dust with the plain flour, shaking off any excess.
2. Heat the olive oil in a dutch oven over medium-high heat. Brown the lamb shanks well on all sides, 8 to 10 minutes in total, then transfer to a plate.
3. Lower the heat to medium and add the onion, carrot and celery to the pot. Cook for 6 to 8 minutes, stirring, until softened and lightly golden.
4. Stir in the garlic and cook for 1 minute until fragrant. Add the red wine and scrape up any browned bits from the base of the pot.
5. Return the lamb shanks to the pot and add the beef stock and fresh rosemary. Bring to a gentle simmer, cover with a lid, then cook on very low heat for 2 hours, turning the shanks once, until the meat is very tender and nearly falling from the bone.
6. Transfer the lamb shanks to a warm plate and loosely cover. Strain the cooking liquor into a saucepan, pressing the vegetables to extract as much flavour as possible, then simmer briskly for 10 to 15 minutes until reduced to a glossy gravy that lightly coats a spoon.
7. Meanwhile, cook the green peas in simmering water for 2 to 3 minutes until tender, then drain well. Finely chop the fresh mint and stir it through the peas with a pinch of fine sea salt and a little black pepper.
8. Taste the gravy and adjust seasoning with fine sea salt and black pepper if needed. Serve the lamb shanks with the minted peas and spoon over the gravy.

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