Jamie starts this amazing Lamb shank recipe by creating the base of his sauce. To a large pot her adds three red onions, a glug of Olive oil and a good pinch of salt and pepper.
He brings the pan to a low to medium heat and leaves for 15 minutes, stirring occasionally.
While the onions are cooking down, Jamie seasons his Lamb shanks with salt and pepper and browns them in a hot pan, turning occasionally.
After 15 minutes Jamie adds the following ingredients to his onions. So in goes a handful of dried raisins, a small cup of chicken stock, 3 dessert spoons of marmalade, a tablespoon of tomato ketchup and 2 tablespoons of Worcestershire sauce.
Jamie stirs these ingredients together and leaves to simmer for a couple of minutes before adding 200ml of a medium Ale and a really good pinch of sea salt.
Leaving the sauce to simmer, Jamie adds 5 stalks of Rosemary to the browning Lamb shanks and leaves for just 30 seconds before taking them off the heat and placing them into the pot with his sauce.
Jamie add a litre of chicken stock to the pot and puts the lid on and leaves on a low simmer for 3 hours.
While the Lamb shanks are simmering away Jamie prepares his vegetables.
He uses a sharp knife to remove the tough outer skin and then chops into large chunks, along with his potatoes which he chops to chunks of a similar size.
Jamie places his Celeriac and potatoes into a pan and covers with salted water for boiling shortly before serving.
After three hours, Jamie lifts the lid on the Lamb shanks pot and carefully removes them, placing them on a plate to one side.
While the shanks are resting, Jamie uses a hand blender to turn the juices into a lovely rich consistent sauce, adding a final few sprinkles of Worcestershire sauce.
He quickly mashes his vegetables with a knob of butter added, and it's ready to serve.
To make the Spring onion and Mint dressing, simply finely chop two large spring onions and mix together with a handful of fresh mint and 6 tablespoons of Cider Vinegar.