Ingredients

Method

• Sunflower oil, for browning
• 12 hogget shanks
• 3 onions, roughly chopped
• 6 large carrots, roughly chopped
• 3 bay leaves
• 12-16 dried figs
• 1 celery stick, chopped
• 1 garlic head
• 2 rosemary sprigs
• 10 black peppercorns
• 1 t sea salt
• 500 ml Port
• 2 l beef stock
• Sweet potato mash, for serving
• Chutney, for serving

Method

Ingredients

Preheat the oven to 150°C. Heat the oil in a large casserole dish and brown the shanks. Surround with the onion, carrot, bay leaves, figs, celery, garlic, rosemary, peppercorns and salt. Pour over the Port and reduce the liquid by half.

Add the stock, making sure all the vegetables are covered. Cover and heat to just under boiling point, then transfer to the oven.

Cook slowly for 3 hours, checking after 2 hours; cooking time to make sure the dish does not dry out.

Serve with sweet potato mash and chutney.

Discover more slow roast recipes here.