Lamb, lentil and carrot casserole recipe

It always surprises me how people shun cheaper cuts of meat. Shank of lamb is so delicious - that's because so much of the meat is near the bone - and it is amazingly good value. It's also rich in protein and B vitamins and an excellent food for those with anaemia. Here, it's served with those wonderful puy lentils, little sparks of energy, which contain iron, zinc and calcium, made more easily absorbed by the small amount of vitamin C in the carrots. (Serves 4-6)

Olive oil: a little

Lamb shanks: 2-3 (about 1,5kg in weight)

Onion: 1, finely chopped

Garlic: 2 cloves, finely chopped

Carrots: 3, peeled if not organic and sliced

Vegetable stock: 700ml

Bay leaves: 2

Bouquet garni: 1

Puy lentils: 275g

Heat the oil in a large, ovenproof casserole, add the lamb and brown all over / Remove and set aside / Put the onion, garlic and carrots into the casserole and cook gently for 5 minutes / Return the lamb to the casserole, pour in the stock, add the bay leaves, bouquet garni and lentils / Cover and cook for 2 hours at 200 degrees celcius/400 degrees fahrenheit/gas mark 6, adding more stock or water if it starts to dry out / To serve, arrange the lamb on top of the lentils and vegetables on a large platter / Everyone can then pull the meat off the bone and help themselves to the delicious vegetable sauce.

Put some carrot, meat, stock and a small amount of lentils into a blender and whiz until smooth for weaned babies.