Braised Lamb Shank

‘Cooked in this way, the lamb shanks become extremely succulent, and the tender pieces of meat are wonderful served with some wet polenta, rice or a buttery potato purée. These types of stew, made with cheaper cuts of meat, used to be taken to the central bread oven in the middle of the village and left to cook slowly when the oven had been turned off after baking bread. The baker’s reward was generally a portion of the stew...’