Heat 1 tablespoon of oil in a large high sided pan. Season the shanks with salt and pepper and brown the meat on all sides. Take the shanks out and leave to one side until needed. Add more oil if necessary and add the onion, carrot and celery with the garlic cooking gently until lightly browned but not burnt. Pour in the red wine and bring to the boil reducing it by a half. Add the kid shanks with the bones poking upwards. Now roughly cut a circle of baking paper slightly bigger than the pan you are using. Scrunch it up and run under the tap so it is totally wet. Flatten out slightly and fit this on top of the shanks tightly. Putting the lid on, place pan in the oven and cook for 1 1/2hours checking the shanks every now and then and topping up with a little water if the liquid is too low. You will know the meat is cooked as it will fall away from the bone and be lovely and tender.

Take the shanks out and keep warm until needed. Skim the fat from the liquid and reduce if necessary until you have a thickened sauce that coats the back of a spoon. Whisk the butter in the sauce adding 1 tablespoon of caster sugar and 2 tablespoons of red wine vinegar.

Pour the sauce over the shanks and serve with roasted celeriac and fine green beans.

Olive oil
4 kid shanks
1 large onion, peeled and diced
2 carrots, peeled and diced
2 celery stalks peeled and diced
2 cloves of garlic, crushed
250ml of red wine
500 ml chicken stock
1 400g tin of chopped tomatoes
4 sprigs rosemary
2 bay leaves