Lamb shanks with a redcurrant and rosemary jus

Lamb shanks with a redcurrant and rosemary jus

A gastropub classic that’s surprisingly straightforward to make, as long as you have time for the slow cooking. Pop it in the oven on a gloomy autumn afternoon, nip out for a walk and return to a kitchen smelling of heavenly promise. It’s a lovely dish to have in the freezer so, if you can add a couple of extra shanks to your pot, definitely do so. Serve with buttery mashed potato or dauphinoise potatoes and creamed spinach, braised red cabbage …