Stress-free Easter feast

Serves 4

4 lamb shanks
1 tbsp finely chopped fresh rosemary
salt and pepper
1 tbsp flour
2 tbsp oil
2 onions, finely chopped
3 stalks celery, finely chopped
2 organic carrots, finely chopped
2 cloves garlic, finely chopped
4 anchovy fillets
200ml dry white wine
300ml lamb stock
1 x 400g tin chopped tomatoes
2 tbsp freshly chopped flat leaf parsley, to serve
mashed potatoes, to serve
steamed vegetables: broccoli, cauliflower, or whatever looks fresh

1. Season the flour with the rosemary, salt and pepper, spread on a plate and roll the shanks to give a light coating.
2. Heat 1 tbsp of the oil in an flameproof casserole and brown the lamb on all sides. Remove from the casserole and set aside.
3. Heat the rest of the oil and fry the onions, celery and carrots until soft. Add any of the leftover flour and rosemary, the garlic and anchovies and stir-fry another minute.
4. Pour in the wine and stock and boil for about 5 minutes to reduce the liquid by about one third.
5. Add the tomatoes and return the lamb to the casserole. Cover and simmer over a low heat for 2 ½ hours.
6. Check the liquid level. If it seems a bit thin, remove the lid and simmer another half hour or so to reduce the sauce.
7. Just before serving, taste for seasoning and stir through the chopped parsley. Serve one shank per person on a mound of mashed potatoes with the sauce spooned over and steamed vegetables on the side.