Serves 4 as a main course


  • 4 lamb shanks
  • salt and freshly ground black pepper
  • 400g (14oz) red onions, peeled and cut into wedges through the core
  • 100g (3½oz) celery, trimmed and cut at an angle into 1cm (½in) chunks
  • 8 cloves of garlic, peeled and sliced
  • 2 tblsp chopped sage
  • 250ml (9fl oz) red beer or ale
  • 500ml (18fl oz) light lamb or chicken stock
  • 1 tblsp tomato purée


  1. Preheat the oven to 150°C (300°F), Gas mark 2.
  2. Trim some fat from the shanks and render it over a medium heat in a pot big enough to take the four shanks. Season the shanks with salt and pepper.
  3. Turn the heat up to high and fry the lamb shanks in the pot until golden on all sides. You might need to brown them two at a time. Remove the shanks, leaving any fat behind, then fry the onions, celery and garlic for a few minutes and season again.
  4. Return the shanks to the pot with the sage, beer, stock and tomato purée. Bring to the boil, then cover with a lid and cook in the oven for 2½–3 hours until the meat is succulent and almost falling off the bone.
  5. Serve on a bed of Roast Garlic Mash or plain mashed potatoes with plenty of the braising liquid.