Lamb Shank with Vegetable Ratatouille

Oven Preparation: Begin by preheating your oven to 325°F (165°C) to ensure it is ready for the braising process.

Searing the Lamb: Heat the olive oil in a large pot over medium–high heat. Season the lamb shanks generously with salt and pepper, then place them in the pot and sear for 8 to 10 minutes, turning until they are deeply browned on all sides. Remove the shanks and set aside.

Sauté the Aromatics: Using the residual fat in the same pot, add the chopped onion and minced garlic. Cook for approximately 3 to 4 minutes, or until the onions become translucent.

Soften the Vegetables: Add the diced aubergine, courgette, and bell peppers to the pot. Continue to sauté for a further 5 to 7 minutes, allowing the vegetables to begin softening.

Add Liquids and Herbs: Pour in the halved cherry tomatoes, the canned diced tomatoes (including their juices), and the chicken stock. Stir in the rosemary and thyme to season the base.

Assemble for Braising: Gently return the seared lamb shanks to the pot, ensuring they are well nestled among the vegetables and liquid.

Simmer and Transfer: Bring the contents of the pot to a simmer. Once simmering, cover the pot tightly and transfer it to the preheated oven.

Braise until Tender: Braise the lamb and vegetables for 2 hours, or until the lamb is very tender and almost falling off the bone.

Rest and Serve: Carefully remove the pot from the oven and allow the dish to rest, covered, for 10 minutes. Serve the lamb shanks over the savoury, ratatouille‑style vegetables, finished with a sprinkle of fresh parsley.