Braised lamb shanks in tomato sauce

Season the lamb shanks on both sides with salt and pepper.

Heat three or four tablespoons of olive oil in an enamel-coated cast iron pan over medium to medium-high heat.

Variation for a bigger batch: skip the oil and brown the seasoned shanks under the broiler in the baking pan, about 10 minutes per side.

Brown the shanks two or three at a time without crowding, three or four minutes per side.

Roughly chop one onion, two potatoes, two carrots and two celery stalks.

Remove the shanks; cook the vegetables in the pot with a little salt for eight to ten minutes until lightly coloured.

Add six grated garlic cloves and warm a few seconds until fragrant.

Deglaze with three to four tablespoons of balsamic vinegar.

Add the crushed tomatoes, bay leaves, cumin, rosemary sprigs, red pepper flakes, more salt, black pepper and one and a half teaspoons of dried oregano.

Return the shanks, cover with water, rinse the tomato can into the pot, turn off the heat and cover.

Bake covered at 350F for two and a half to three hours, up to three and a half for very meaty shanks, until tender and falling off the bone; three hours here.

Move the shanks to a serving platter; lift out the vegetables with a spider strainer and set aside.

Mash two or three pieces of potato into the sauce and reduce over medium-high heat to about a quarter of its volume, 20 to 25 minutes.

Taste for salt and pepper; add the juice of a lemon, tasting and adding more if needed.

Plate potatoes and carrots with a shank on top and plenty of the reduced sauce; garnish with fresh parsley.