Spring lamb

Pat the shanks dry with some kitchen paper, then season with salt and pepper. Heat the olive oil in a heavy bottomed casserole over a moderate heat, and brown the lamb on all sides. Put to one side and keep warm while you fry the onions and garlic. Once they are golden after about 5 minutes or so, add the carrots and cook for further 3 minutes. Return the shanks to the casserole, along with the bay leaf, and add the stock. Cover and simmer gently for around two hours: the meat should almost fall off the bone.

About 10 minutes before the shanks are ready, add the potatoes, olives, lemon rind and juice, and give everything a good stir. Adjust the seasoning if necessary.

Divide between 2 warmed plates, add the mint, and lastly drizzle a little olive oil over each serving.