Slow-cooked Melting Lamb Shanks
Slow-cooked Melting Lamb Shanks

Slow-cooked Melting Lamb Shanks

Succulent and meltingly tender, this dish of meaty lamb shanks has the most amazing deep and intense flavour, beautifully enhanced by the sweet and piquant red onions. Great with silky smooth mashed potatoes.

YIELDS

8

PREPARATION

20 mins

COOKING

4 hours

INGREDIENTS

  • 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

  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.
  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 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.
  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.
  4. 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.
  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.

CHEF'S TIP

For a match made in heaven why not give our Mint & Lime Jelly recipe a go? Recipe can be found here.