Scrumpy Lamb Shanks
Liven up lamb shanks with cider
Serves 10
Ingredients
- 10 lean lamb shanks
- 3 tbsp sunflower oil
- Salt and pepper
- 8 garlic cloves, peeled and chopped
- 8 large fresh rosemary sprigs, leaves chopped
- 6 red onions, peeled and cut into wedges
- 1 celeriac, peeled and roughly chopped
- 1Ltr scrumpy cider or apple juice
- 120ml cider or white wine vinegar
Method
Preheat the oven to 170°C/325°F/Gas Mark 3
- Make several incisions all over the lamb shanks, season well and stuff with the garlic and half of the rosemary leaves.
- Heat the oil in a large ovenproof pan over high heat. Brown the lamb shanks in the dish for 6-8 minutes, turning occasionally. Add the onions and celeriac and cook for 2-3 minutes.
- Add the cider or apple juice, cider or white wine vinegar and the remaining rosemary sprigs. Cover the dish with a lid or foil and cook in the oven for 2-3 hours or until the meat falls away from the bone. Set aside in the pan juices to cool. Refrigerate to store.
To serve:
- Reheat on the hob until hot through and the sauce is silky – about 20 minutes.
- Serve with seasonal vegetables and mashed potatoes.
Suggested wine:
JP Chenet Cabernet Shiraz
A lively and rounded wine with strong flavours of cherries and blackcurrants and nuances of liquorice and spice. Well balanced and harmonious with a lingering finish.
Recipe courtesy of EBLEX / www.eblexfoodservice.co.uk
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