Serves 4

What you need:

4 lamb shanks (oven ready)
15-30ml /1-2 tablespoons vegetable oil
4 sprigs rosemary
2 garlic cloves, chopped
2 tablespoons parsley and chives, chopped
250g /9oz carrots, parsnips and turnips, cut into small chunks
8 shallots, peeled
A little salt and freshly ground black pepper
Flat leaf parsley for garnish

What you do:

Pre-heat the oven to 160°C/325ºF/Gas Mark 3. Heat oil in a large roasting dish and brown the shanks on all sides. Remove the shanks and brown the vegetables. Remove the vegetables. Put the shanks and juice back in the dish with rosemary and garlic and half a glass of water. Season with a little salt and freshly ground black pepper. Cover the dish with tin foil and cook for 11⁄2 hours. Then add the vegetables and continue to cook for a further 3⁄4 - 1 hour. Remove from the oven, place the shanks and vegetables on a dish and keep warm. Strain off the juices into a small pot. Remove any visible fat from the juice. Boil for 5-6 minutes until it has a light sauce consistency. Remove from the heat and add the chopped parsley and chives. Warm four large plates. Place shank of lamb in the centre, surround with vegetables and coat with the sauce. Chef’s Note: Lamb shanks can vary in size. A large shank should serve two people.

Tim O’Sullivan, Renvyle House Hotel, Renvyle, Connemara, Co. Galway