RECIPE: Great British favourite with a taste of the Med

Derbyshire Lamb in Osso-Bocco Sauce and Braised Rice - serves 4

Ingredients:

8 lamb chops or 450g lamb shoulder, trimmed and cut into large pieces

30ml vegetable or olive oil

50g onions or shallots, very finely chopped

100g finely diced carrot

2 cloves garlic, crushed

50g tomato puree

2 bay leaves

120ml dry white wine

150ml chicken or lamb stock

250g skinned, deseeded and diced plum tomatoes, fresh or tinned

A little chopped parsley

½ lemon zest

½ clove garlic, finely chopped

Salt and mill pepper

Braised rice:

50g butter

25g finely chopped shallots or onion

100g Patna or basmati rice

200ml vegetable of chicken stock

Method:

1) Season the lamb and seal in a little hot oil on both sides, place into a clean pan

2) Add the remainder of the ingredients, bring to simmer, cover and place in a moderate oven for about one hour or until the meat is tender

3)Add the tomatoes and simmer for a further two minutes, check seasoning.

For the braised rice:

1) Sweat the shallots in the butter, add the rice and cook gently for about one minute. Do not colour.

2) Add the stock, bring to the simmer, cover with a piece of greased greaseproof paper.

3) Place in an oven at 200⁰C for about 15 minutes.

4) Remove. All the stock should have been absorbed by the rice. Finish with a little more butter.

To serve:

Place a spoonful of rice on serving dishes and place a portion of lamb on each plate.

Coat with the cooking sauce and sprinkle a mixture of chopped parsley, crushed garlic and lemon zest on top.

TIPS:

If you like yellow rice, add a large pinch of turmeric or a small pinch of saffron to the rice at stage two.

Alternatively, serve with new potatoes and vegetables such as green beans, broccoli or courgettes