HOW TO MAKE SLOW COOKED LAMB SHANKS

Follow this simple 5-step recipe and enjoy the best ever slow cooked lamb shanks!

1. Heat the oil in a large non-stick frying pan over a moderately high heat, add the lamb shanks and fry in batches for 8-10 minutes, turning so all sides are browned. Transfer to a large saucepan.
2. Add the onions and garlic to the residual fat in the pan and gently cook over a lowish heat for about 15 minutes or until softened, stirring often. Add the Tate & Lyle Dark Soft Brown Sugar, vinegar, raisins and some salt and pepper and simmer for 5 minutes, then add to the pan of meat.
3. Add the stock, ale, tomatoes, rosemary, bay leaves and a generous amount of seasoning to the meat, bring to the boil and then reduce to a simmer. Cover with a lid and gently cook for 3 hours, poking the lamb shanks down to ensure they are covered with all the liquid.
4. Using a slotted spoon, lift the lamb out to a plate and keep warm under foil. Boil the liquid down to reduce to about 2L (3½ pts) making a slightly thickened sauce, for about 25-30 minutes, skimming off any fat and discarding the bay leaves.
5. Add the lamb back into the pan to reheat for about 5 minutes then arrange on a warm serving plate, spoon over the sauce, scatter with the rosemary to garnish and serve.