Posh lamb!

This is seriously gorgeous – if you want a dish to impress guests that looks the real deal, here it is and it's all done ahead of the game and takes no time at all to bring together and serve.

Lamb shank with Redcurrant and Port jus

Three large lamb shanks

Lamb stock/cube

3 tsps of garlic paste

227g jar Redcurrant jelly

200ml Port

Slow cook your shank – seal the shanks in a little oil – set aside – gently fry the garlic ensuring it doesn't burn and heat the stock so it boils. Slow cook for 4-6 hours – whatever is convenient . Leave to cool, overnight is best, then strip the meat. Chop the meat as finely as possible.

Oil dariole moulds and then line with cling film ensuring there is enough overlapping to fold in when you've filled with the chopped lamb. There should be enough for 6 or 7 moulds from three large shanks.

Fill each mould with the chopped lamb and press down firmly. Fold the cling film over the mould. At this point you can chill in the fridge or freeze. If freezing defrost before use and allow the moulds to reach room temperature.

You don't have to use dariole moulds. Alternatively you can oil and line a square oven-proof tray 15 cms approx with cling film and then fill with the chopped lamb and press down firmly. Fold over the excess cling film to cover. Chill or freeze as above.

To serve, pre-heat oven to 180 fan/200c/Gas 6.

Heat a little oil in an oven-proof pan. Gently ease the lamb from the moulds – the excess cling film will assist and brown on all sides. If using a tray, ease the pressed lamb from the tray and divide into portions using a sharp knife and brown on both sides. Pop into oven for 20 minutes.

For the jus melt the redcurrant jelly in a pan over a gentle heat, add the port and boil, uncovered for 10-12 minutes until syrupy. If you are freezing the jus let it cool - it will freeze for a month. Defrost the sauce at room temperature and reheat to serve.

Again the dariole moulds come in useful!