Prep
20 minBake
N/AServes
8Difficulty
Hard About
Succulent and meltingly tender, this dish of meaty, slow cooked lamb shanks has the most amazing deep and intense flavour. This flavour is beautifully enhanced by the sweet and piquant red onions. Serve with silky smooth mashed potatoes for a delicious dinner!
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.
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 Tate & Lyle Dark Soft Brown Sugar, vinegar, raisins and some salt and pepper and simmer for 5 minutes, then add to the pan of meat.
TOP TIP
When it comes to slow cooking, celery, onions, and carrots can really help to create an irresistible flavour base for the sauce.
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.
Using a slotted spoon, lift the lamb out to a plate and keep warm under foil. Boil the liquid down to reduce to about 2L (3½ pts) making a slightly thickened sauce, for about 25-30 minutes, skimming off any fat and discarding the bay leaves.
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.
TOP TIP
If you’ve not made slow cooked lamb shanks before, it’s worth noting that they vary considerably in size, so be sure to get ones that you know will fit into your cooking containers!
Ingredients – 14 items
1
Olive oil
Red onion
Medium (peeled, halved & sliced)
Garlic clove
(peeled & crushed)
Tate & Lyle Fairtrade Dark Soft Brown Sugar
Red wine vinegar
Raisins
Chicken stock
Light ale
Tin chopped tomatoes
Rosemary
Roughly chopped rosemary leaves
Bay Leaf
Rosemary sprigs
(to garnish)
Salt and freshly ground black pepper
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