Lamb Shanks with Redcurrant and Balsamic Gravy

You will need:
about 50g butter in total (a 'knob' being a thir
d of this amount)
a glug or two of olive oil

2 lamb shanks

3 red onions - sliced
3 fa
t cloves of garlic - finely chopped
2 carrots - peeled and quartered
2 sticks of celery - each cut into four pieces

a couple of sprigs of thyme - leaves only and chopped

1 sprig of rosemary - leaves only and finely chopped

2 bay leaves

a good heaped tablespoon of tomato puree
2 or 3 tablespoons of redcurrant jelly

a tablespoon of decent Balsamic vinegar

400ml beef stock - made form a Knorr stock cub
e (Oxo cube will not be the same as it's too salty)
400ml red wine
a glug of port (a good tablespoon)
a splash of Worcestershire sauce

sea salt and freshly ground black pepper to season

How to do it:
Preheat your oven to 170C/325F or Gas 3

Get yourself a nice casserole dish with a lid that can go both on top of the stove and inside the oven.

Heat a small amount of olive oil and a knob of bu
tter. Brown the shanks - when they're nicely coloured, remove and set aside.

Now in the same pan, without washing it, add another glug of oil and a k
nob of butter. Gently fry the onions until they are soft but not coloured.
Put the ca
rrots and celery in and cook for a couple of minutes before adding the garlic. Fry for another minute or so and then add the chopped thyme and rosemary along with the tomato puree.
Cook for a minute or the paste will be bitter.
Now add the bay leaf, stock, wine, and redcurrant jelly.
Give everything a good stir and bring to the boil.
Have a taste (take no notice of the very liquid state of the gravy at this stage) as that will be sorted in the end.
Put the lamb back in and on with the lid and into your preheated oven.
As the liquid won't be enough to cover the lamb skanks, you will have to turn them and give it a stir every whenever you can - say every hour.
They will need about 2 to 2½ hours, by which time the meat will very easily come fall off the bone.

When they're nicely done, remove the shanks and cover to keep warm.

Put the casserole on the stove top and bring the liquid to the boil. Add the balsamic, port and Worcestershire sauce and turn the heat down a just a little as you need the liquid to reduce. Have a taste and adjust the seasoning - you may want to add a little more redcurrant jelly or port.
When it's nicely reduced (shoul
dn't take long) stir in a knob of butter to make a nice glossy sauce and serve immediately.

Don't forget to remove the bay leaves before serving!