Guinness Lamb Shanks

This is another Jamie recipe with a few amendments. It is from his ‘Jamie’s Great Britain’ book although as we cooked this to freeze, we didn’t do the celeriac mash he recommended and only did the meat bit.

Recipe:
6 lamb shanks
3 red onions (finely chopped)
2 handfuls dried apricots (Jamie said raisins but they’re horrible)
3 heaped tblsp marmalade
1 heaped tblsp tomato ketchup
2 tblsp Worcestershire sauce
200ml Guinness
8 sprigs fresh rosemary
1 litre chicken stock
Olive oil
Cider vinegar (we used red wine vinegar as we didn’t have cider vinegar)
Salt and pepper

Method:
Put the onions in a large casserole with olive oil and salt and pepper. Cook over medium to high heat until onions start to caramelise. Add the apricots (or raisins if you’re weird), marmalade, ketchup, Worcestershire sauce and Guinness. Stir well and leave to simmer.

In a large frying pan, add olive oil and brown the lamb shanks all over. You will probably have to do this in batches. When complete, add the rosemary leaves and stir in the pan until they get crispy but don’t burn.

Move the lamb shanks to the dish with the onions, pour over the juices from the frying pan and the crispy rosemary. Add the stock, put the lid on, turn the heat down and leave for about 3 hours. Turn the lamb carefully half way through. When it’s finished, the lamb will fall off the bone. If it doesn’t, just leave it to cook longer.

Remove the shanks from the sauce. If you’re serving it on the same day, try to keep them together for asthetic purposes but if you’re freezing like we were, don’t worry about it.

Use a hand blender and blend the sauce until smooth, then reduce down and thicken. Add some more Worcestershire sauce and some cider vinegar. If you see Jamie’s book, his sauce is a lot darker than mine but he used raisins instead of apricots and it’s not my fault he burnt it. 🙂

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Optional kitchen porn:
Le Creuset large casserole dish
Bosch hand blender

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Published in: on January 21, 2012 at 10:50 pm  Leave a Comment  
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