(Serves four)

4 lamb shanks
2 tbsps seasoned flour
2 tbsps olive oil
1 large onion, chopped
2 carrots, diced
2 cloves garlic, crushed
1 tsp ground coriander
1 tbsp tomato paste
150 ml red wine
Lamb or beef stock
100 g pearl barley
Large sprig fresh rosemary
2 tbsps redcurrant jelly

Roll the shanks in the seasoned flour and shake off the excess. Heat the oil in a large pan and fry the shanks, turning them so that they brown all over, then put them on a plate. Add the onion and carrots to the pan and cook until the onion starts to soften. Stir in the garlic, coriander and tomato paste and cook for two minutes more.

Add the wine and let it bubble until almost evaporated, then return the lamb shanks to the pan, together with any juices which have collected on the plate. Add enough stock to cover the meat and stir in the barley. Bring to the boil, sit the sprig of rosemary on top, cover the pan and simmer gently until the lamb is very tender with the meat almost falling off the bone, about 75 minutes. Alternatively, transfer it all to a casserole and cook in a 180˚C oven for about90 minutes.

Check from time to time, and add a little more stock if necessary. Discard the rosemary and transfer the shanks to a serving dish. Add the redcurrant jelly to the pan and stir until dissolved, then pour the sauce over the lamb and serve.