Braised shanks are very simple to put together and are great for entertaining, as all the work is done hours before. The recipe below is for a family of four or you could increase the number depending on your guests. Once cooked the shanks can be frozen and reheated in the microwave.

4 x French trimmed lamb shanks (ask your butcher)

12 x chats potatoes

8 x French shallots (or little onions) peeled

8 x Swiss brown mushrooms

1 x parsnip peeled and cut into pieces

1 x suede peeled and roughly diced

Gently heat some olive oil in a pan and add the shanks after dusting in flour and smoky paprika, lightly brown and place in a deep baking dish.

Fry off other vegetables and pour over shanks.

Deglaze the pan with a little red wine and 1 – 1.5 liters of orange juice. You could also add some honey, rosemary, a bay leaf and thyme. Cover the shanks and vegetables then bake in a warm oven on 160c for 2.5 hours.

When done the meat should be tender and almost falling off the bone.

Remove the juice and reduce to a sauce consistency. Portion the veggies into large bowls, add a shank and pour over the sauce. See if you can stop at one.