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Cookalong with Gary O'Hanlon - Braised Shank of Achill Mountain Lamb with Root Vegetable Espagnole

Chef Gary O'Hanlon joins Susan with this week's simple recipe - Braised Shank of Achill Mountain Lamb with Root Vegetable Espagnole  Serves 4  Ingredients  4 Lamb Shank  2 carrots, cut into chunks  2 onions, cut up rough  3 stalks celery, peeled and cut into chunks  2 cloves of garlic  5 sprigs of thyme, stripped and chopped  2 x 400g tins of chopped tomatoes  2tbspn tomato puree  300ml red wine  water to cover  salt and pepper  For the Gremolata  1 clove garlic chopped  zest of half a lemon  handful chopped parsley  Mix all together  Method  Heat an oven ready casserole dish with a little oil  Season the shanks all over and sear until dark brown all over  Add the garlic and vegetable chunks as well as the thyme and sweat.  De-glaze with the wine, bring to the boil and add in the tomatoes, the puree and reduce by half.  Cover with water.  Put the lid on the casserole dish and place in a pre-heated over at 150C & braise for approximately 3 hours or until the meat starts to come away from the bone easily.  Serve with mashed potatoes, risotto or roasties and sprinkle on a little of the gremolata to finish.  The quantities of tomato puree and chopped tomato are the same even if your cooking three or four shanks. If you add any more than three use a little more carrot, onion and celery and then a touch more chopped tomato.  Listen and subscribe to Lunchtime Live on Apple Podcasts, Google Podcasts and Spotify.      Download, listen and subscribe on the Newstalk App.    You can also listen to Newstalk live on newstalk.com or on Alexa, by adding the Newstalk skill and asking: 'Alexa, play Newstalk'. see more