Preheat the oven to 350°F, (180°C).

On a chopping board, sprinkle corn flour, paprika, sea salt, cracked black pepper and garlic granules and mix together.

Place each shank in the seasoned flour and coat all side of the shank.

In a large casserole dish, heat the olive oil over a medium heat, place each shank in the casserole dish and brown very well on all sides, then remove from the dish.

Drain away the excess fat in the casserole dish, add the finely chopped onions, mushrooms and garlic, stirring until onions are soft.

Add the red wine, reduce for 5 minutes, then add the tomato paste.

Place a sieve over the casserole dish and squeeze through tomato sauce, season with garlic granules, sea salt and cracked pepper.

Add the Worcestershire sauce, shallots and carrots.

Return the lamb to the casserole dish, add the chicken stock, bring the liquid to the boil and add the honey.

Cover with a lid and transfer to the oven for 2 3⁄4 hours, turning lamb shanks occasionally.

After 2 hours reduce the oven temperature to 300°F, gas mark 2, 150°C (130°C fan-assisted) and cook for a further 45 mins.

LISA’S TIP: I have to say I do love meat on the bone and there’s something delightful about a braised lamb shank. When the meat is sweet, succulent and soft enough to scrape away with a fork it just can’t be beaten. This is a dish I love to serve for family and friends at a dinner party. It’s quite a comforting dish and is at its best when it's spring lamb!

Recipe printed with permission from My Relationship with Food: 100 Recipe to Noursh Mind, Body & Soul