1 lamb leg bone
3 tablespoons olive oil
6 cups vegetables from your fridge or market, coarsely chopped (I’ve used carrot, leek, onion, garlic and celery)
1 cup red wine
1 tablespoon peppercorns
1 cinnamon quill
1 tablespoon fennel seeds, toasted
1 tablespoon cumin seeds, toasted
• Reduce until concentrated, add butter to thicken and use as a gravy.
• To braise lamb shanks and winter vegetables.
• Add to mince when making shepherd’s pie.
Recipe, food styling & photography Will Bowman