6 lamb shanks
1 bottle of dry white wine
2 pomegranates, 1 orange
4 heads of chicory, 2 heads lettuce
1 bag red onions
1kg waxy potatoes, 4 baking potatoes
1 small butternut squash (about 600g)
1 packet couscous
150g feta cheese
Onions
carrot
garlic
celery
1 bunch of thyme
2 bunches of mint
1 bunch of parsley
1 box of saffron
balsamic vinegar

Store-cupboard buy A tin of anchovies, a packet of walnuts, a packet of pine nuts, one packet of cinnamon sticks

Equipment needed

1 large heavy-bottomed pan, 2 frying pans, 1 steamer, a chopping board, knife and a wooden spoon. Prep time: 20 minutes; cook time: 2 hours. Serves 6

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Season the shanks well with salt and pepper. Heat 2tbsp olive oil in a large casserole pan and brown the shanks on all sides. You will need to do this in two batches. Set aside when browned. Add another tablespoon of oil, if needed, with two carrots, a large onion and two sticks of celery, all roughly chopped, plus five cloves of peeled garlic. Season and brown the vegetables. Return the shanks to the pan and add ½ bottle of dry white wine and enough water to cover them by half an inch. Also add a cinnamon stick, a cluster of thyme branches and a handful of parsley. Bring to the boil and simmer for two hours until meat is falling off the bone.

Meanwhile, roll the pomegranates along the work surface, pressing down firmly to release the seeds. Slice open and empty the seeds and juice into a small bowl, discarding any white pith.

Drain the juice into the simmering lamb. Toast the walnuts in a dry frying pan over a medium heat until lightly browned (about five minutes). Try not to burn. When the lamb is nearly ready, steam the waxy potatoes for about 15 minutes until tender. Tear the chicory into a bowl with one head of lettuce, the rest of the parsley and the mint leaves. Wash and drain. When the lamb is cooked sieve the liquid into a bowl and reserve, then mix 2tbsp of liquid with the same amount of sherry vinegar, a good pinch of brown sugar and 100ml of good quality extra-virgin olive oil and season to taste. Dress the salad with half of this vinaigrette and the potatoes with the rest. Arrange two thirds of the warm lamb cut into chunks over the lettuce, keeping the rest for the baked potato recipe. Scatter salad with walnuts, potatoes and pomegranate seeds.

When the lamb liquid is cool, skim off the fat and discard and pour the liquid into a bottle and keep refrigerated for use later in the week in the couscous recipe.

Nutritionist’s verdict

This dish gives you 790 calories per serving and 50g of fat (women should try not to go above 70g a day). But it is a great dish for protein and zinc, a mineral needed for a strong immune system.

AMANDA URSELL (amandaursell.com )

Second helpings

2. Couscous with butternut squash, feta and pine nuts (Serves 4) Chop the small butternut squash into 2cm (1in) chunks, toss with olive oil, season with salt and pepper and roast at 200C (390F) for 35-40 minutes. Toast 50g pine nuts and finely chop a red onion and 3tbsp of mint. Segment an orange. Simmer 350ml of the lamb stock for five minutes with a pinch of saffron threads (optional). Pour it over 250g seasoned couscous and fork through for five minutes. Mix in 150g feta, the orange, mint, pine nuts and onion. Serve with a green salad.

3. Baked potatoes with lamb and anchovy butter (Serves 4) Prick four baking potatoes all over and rub with 2tbsp vegetable oil and 1-2tbsp of salt. Bake in a hot oven (200C/390F) for an hour. Mash a tin of anchovies with 100g butter. Make a cross on the top of each spud and scoop out the flesh. Mix with the anchovy butter and the chopped up leftover lamb meat and season with pepper. Pile back into the potatoes, top with grated parmesan cheese and bake for 10-15 minutes until the potatoes are golden.

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