The meat
2 hindshanks of lamb
olive oil
1/2 tsp fennel seeds
1/2 tsp dill
1 cinnamon stick
salt and pepper

Heat the oven to 120°C/248°F. Rub the meat with olive oil. Mix all the spices together and rub thoroughly into the meat. Place the hindshanks in a very hot pan and sear for two minutes on each side or until nicely brown. Put the root vegetables in an oven proof dish, add the lamb stock and place the meat on top. Bake in the oven until the core temperature reaches 58-60°C/136-140°F.

Ovenbaked root vegetables
4 carrots
2 parsnips
4-6 shallots or pearl onions
200 g white mushrooms
500 ml lamb stock
olive oil
salt and ground pepper
5-6 sprigs wild thyme
1 garlic, cut in half

Peel the carrots and parsnips and cut into chunks along with the onions and mushrooms. Place in an ovenproof dish along with the garlic and lamb stock, drizzle with olive oil and sprinkle salt and ground pepper on top before placing the meat on top.

Gravy with red currants
100 g flour
100 g butter
100 ml double cream
2 tbsp red currant jelly
salt and ground pepper

Once the meat is out of the oven, pour the juice from it through a sieve and into a saucepan and bring to a boil. Prepare a “beurre manié” with the flour and butter and add gradually into the saucepan until the sauce reaches the desired thickness. Add the double cream and red currant jelly and season with salt and ground pepper.