Lamb shanks with fennel, olives and feta

1 Preheat the oven to 200 degrees.

2 Put the lamb shanks on a roasting tray, drizzle a little olive oil over them and season with salt and pepper.

3 Roast for 20 minutes to get some colour on the lamb.

4 Tip the juice and oil from the tray into an oven-proof pot that will fit the lamb shanks snugly but is tall enough that you can cover with a lid.

5 Add the remaining olive oil along with the onion, fennel and garlic. Cook the vegetables over a medium high heat for 10 minutes or so, until they start to turn golden.

6 Add the tomatoes, chicken stock, honey, oregano and orange, then nestle the lamb in the pot, bone side up.

7 Turn the oven down to 150 degrees, cover the lamb and place in the oven for 2½ hours, or until the lamb is soft and tender and almost falling off the bone.

8 Check the sauce for seasoning and balance.

9 When serving the lamb shanks, tear the olives and crumble the feta over the top and serve with your favourite pasta.