Lamb shank broth

1 Set the oven to 160 degrees Celsius.

2 Season the lamb shanks, then heat the oil in a pot until it is gently smoking.

3 Colour the shanks in the oil until the meat is dark and crisp.

4 Lift the shanks from the pot, then carefully throw away the oil.

5 Wipe the pot with some kitchen towel and put it back on the hob over a gentle heat.

6 Add the butter, onion, garlic and bacon lardons to the pot then cook for 10-15 minutes till soft and golden.

7 Add the tomato puree, cook it out for a minute or two, then add the broth mix, followed by the cider and chicken stock. Bring to a simmer.

8 Return the lamb to the pot and add the cinnamon and oregano.

9 Cover and cook in the oven for 90 minutes, making sure the lamb is falling off the bone when finished cooking.

10 When cooked, remove the lamb, allow it to cool a little, then chop it into small chunks.

11 Pop it back in the broth. Add the parsley, season and serve.

12 I love this with a little hot Dijon mustard stirred into my bowl at the last minute.