Mary Berry served up a tasty lamb shanks casserole with roasted vegetables on Saturday Kitchen.

Mary says: “For this recipe I have used lamb fore shanks, taken from the front leg. I find a whole leg shank tends to be too much for one person, whereas a fore shank, being smaller, provides the perfect amount. Ask your butcher for these if you can’t find them in the supermarket.”

The ingredients are: 3 tbsp oil, 6 x 200g lamb fore shanks, 2 onions, sliced, 2 garlic cloves, crushed, 1 rounded tbsp plain flour, 300ml red wine, 450ml chicken stock, 1 tbsp redcurrant jelly, 1 tbsp chopped rosemary leaves, 250g baby carrots, cut in half lengthways if large, 250g parsnips, cut into batons, 250g baby turnips, cut in half lengthways if large, a knob of butter, salt and freshly ground black pepper and 2 tbsp chopped parsley, to garnish.