Braised lamb shanks with chocolate chilli sauce Ingredients4 lamb shanksSalt and freshly ground black pepperOlive oil1 onion, chopped1 clove garlic, crushed1 red chilli, seeded and finely choppedSmall handful of fresh thyme1 large sprig of rosemary, chopped750ml bottle of red wine1 x 400g can chopped, peeled tomatoes45ml (3 tbsp) balsamic vinegar50g dark chocolate, chopped or gratedPinch dried chilli flakes, optionalMethodTrim and clean the shanks of any gristle and season liberally with salt and pepper. Heat a splash of olive oil in a large saucepan and sear the shanks on all sides until they are golden brown. Remove them with a slotted spoon and set aside. Add the onion, garlic, chilli and herbs and sauté, adding more olive oil if necessary, until the onion is golden brown. Return the shanks to the saucepan. Deglaze the pan with a little wine, scraping the bottom with a wooden spoon, then add the rest with the tomatoes and balsamic vinegar. If necessary, top up with water so that the shanks are completely submerged. Bring to the boil, reduce the heat to a simmer, cover and allow to cook for three hours, or until the meat is tender and falls from the bone. Remove the shanks and keep them warm.For the chocolate chilli sauce, strain the cooking liquid and add the chopped or grated chocolate, stirring until melted. Add the chilli flakes for a spicier flavour and season with salt and pepper to taste. Serve the shanks with buttery mashed potato and spoon the sauce over the top.TIP: To speed up the process prepare the shanks in a pressure cooker. The shanks can be replaced with a leg of lamb. It's a good dish to make in a slow cooker and leave overnight, but brown the shanks in oil on the stove first. Serves 4...