- Recipes
- Slow-cooked Melting Lamb Shanks
Slow-cooked Melting Lamb Shanks
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8 serving
Prep time:
Cook time:
Serves: 8
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Ingredients
- 4 tbsp olive oil
- 8 lamb shanks
- 6 medium red onions , peeled, halved and sliced
- 4 garlic cloves, peeled and crushed
- 1 heaped tbsp Dark Brown Soft Sugar
- 4 tbsp red wine vinegar
- 110g raisins
- 1 litre chicken stock
- 200ml light ale
- 400g chopped tomatoes
- 2 tbsp rosemary leaves, roughly chopped, plus a few sprigs to garnish
- 4 bay leaves
- 1 pinch salt , to season
- 1 pinch ground black pepper , to season
Method
Step 1
Heat the oil in a large non-stick frying pan over a moderately high heat, add the lamb shanks and fry in batches for 8-10 minutes, turning so all sides are browned. Transfer to a large saucepan.
Step 2
Add the onions and garlic to the residual fat in the pan and gently cook over a lowish heat for about 15 minutes or until softened, stirring often. Add the sugar, vinegar, raisins and some salt and pepper and simmer for 5 minutes, then add to the pan of meat.
Step 3
Add the stock, ale, tomatoes, rosemary, bay leaves and a generous amount of seasoning to the meat, bring to the boil and then reduce to a simmer. Cover with a lid and gently cook for 3 hours, poking the lamb shanks down to ensure they are covered with all the liquid.
Step 4
Using a slotted spoon, lift the lamb out onto a plate and keep warm under foil. Boil the liquid down to reduce to about 2 litres, making a slightly thickened sauce, for about 25-30 minutes, skimming off any fat and discarding the bay leaves.
Step 5
Add the lamb back into the pan to reheat for about 5 minutes then arrange on a warm serving plate, spoon over the sauce, scatter with the rosemary to garnish and serve.
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