Slow-cooked Melting Lamb Shanks
- 4 tbsp olive oil
- 8 x 350g lamb shanks
- 6 medium red onions (peeled, halved & sliced)
- 4 large cloves garlic (peeled & crushed)
- 6 rounded tbsp Tate & Lyle Dark Soft Brown Sugar
- 4 tbsp red wine vinegar
- 110g raisins
- 1L chicken stock
- 200ml light ale
- 400g tin chopped tomatoes
- 2 rounded tbsp roughly chopped rosemary leaves
- 4 bay leaves
- few rosemary sprigs (to garnish)
- salt & freshly ground black pepper
HOW TO MAKE THIS RECIPE
- 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.
- 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.
For a match made in heaven why not give our Mint & Lime Jelly recipe a go? Recipe can be found here.