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1
Place the lamb shanks in a large, heavy-based casserole dish. Add in the Knorr Chicken Stock Pot, 1.5 litres of water, tomato paste, soy sauce and olive oil.
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2
Slowly bring the lamb shanks to the boil on top of the stove, then simmer very slowly and gently uncovered for 2 hours 45 minutes to 3 hours. If you'd rather cook it in the oven, bring it to the boil on top of the stove then cover and transfer to a preheated oven at 150u00b0C, Gas Mark 2 and cook it in the oven for 2 hours 45 minutes to 3 hours. To tell when the lamb shanks are ready have a look at my simple tip.
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3
After about 2 hours 30 mins (or half an hour before the lamb shanks have finished cooking), cook the vegetables. Place the celeriac or swede, onions, carrots and potatoes in a large saucepan. Add in the Knorr Vegetable Stock Pot and enough cold water to cover the vegetables, bring to the boil and cook at a rolling boil uncovered over a medium heat. Ten minutes later, add in the baby leeks and celery heart and cook until all the vegetables are tender; around 20-25 minutes in all. Add in the sage sprigs right at the end of the cooking time.
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4
Before serving, carefully skim any fat off the surface of the Lamb Shanks Stockpot. Using a slotted spoon, remove the lamb shanks from the casserole dish and arrange them on a large serving platter. Using a slotted spoon, remove the cooked vegetables from the pan and carefully arrange them around the lamb shanks, then topping with the sage sprigs. Spoon over a little of the broth and serve.
