British Lamb Shanks in Dark Ale & Marmalade.. served with Winter Cabbage Potato and glazed Carrots

By Simon  , , ,   

January 20, 2014

Love it when a plan comes together. The other day Celia was busy in the kitchen making the most delicious orange marmalade, perfect…after consuming a vast quantity on some hot soda bread, I was curious….. what shall we make with it, just then 6 british Lamb shanks landed our way, yay!… Slow pot roasted lamb shanks in a thick, sticky dark beer and marmalade sauce. Ideal to leave cooking away while you go on a beautiful long walk…. Epic, this is a sure fire dish to send your taste buds into raptures of sheer joy.

  • Prep: 15 mins
  • Cook: 4 hrs
  • Yields: 6 Generous

Ingredients

3 Large Red onions

1 Scattering Sea salt and freshly milled black pepper

2 Handful Raisins

3 tbsp Thick cut marmalade

2 tbsp Redcurrant jelly

3 tbsp Worcestershire sauce

500 ml Dark ale or Stout

6 Medium British lamb shanks

8 Sprig Sprigs fresh rosemary

1 Litre Ltr organic chicken stock

10 Large White potato

2 tbsp Organic butter

1 Dash Splash single cream

1 Scattering Sea salt and freshly milled black pepper

1 Large Seasonal cabbage

1 Bunch Organic carrots

1 tbsp Organic butter

1 Bunch Fresh mint leaves

1 Dash Cider vinegar

Directions

"The weekends are for feasting". At Heart Kitchen we absolutely love lamb shanks. Cooking them slow and long until they are just falling apart, creating the most amazing flavours. This recipe is all about these beautiful flavours,  stemming from our abundance in the choices of beers in the UK and deliciously sticky from the caramlised onions and marmalade. It's like heaven on a plate and really simple to prepare...

Slice the onions and place them in a really large, high sided casserole pan, with a gulp of olive oil and a generous pinch of salt and pepper. Cook over a medium heat, stirring as you go until the mixture starts to caramelise. Add the raisins, marmalade, jelly, worcester  sauce, ale and chicken stock, give it a good stir and leave to simmer. Meanwhile, in a large frying pan, drizzle olive oil and place the seasoned lamb shanks in, move them slowly around until they have a nice colour, add the picked rosemary leaves and continue to fry a little, take care not to burn them, add all the shanks, rosemary and juices from the pan into your simmering ale mix. Place them in a preheated oven 120c (low) with the lid on and let them blip away for a minimum of 4 hours and up to 6 hrs, if you wish. Peel the potatoes, shred the cabbage and prepare the carrots now for later. Now go for a beautiful long walk, you've got plenty of time while the lamb and sauce work there magic!  Enjoy!. A few hours later carefully turn the shanks.  When cooked and ready, remove the shanks,  take care to keep them intact and keep warm covering in foil. There may be some excess fat resting on top of the sauce at this point, skim this off if you wish.  Blitz the sauce with a blender and place on the hob to thicken the sauce. This will take about 30 mins.

 

1 hour before serving. Boil the potatoes, steam the cabbage and carrots. Smash the potatoes vigoursly until fluffy, add the cream, butter and cabbage and season well. Next dollop butter over your carrots, finishing with a handful of finley chopped mint, season and toss it all together.

To serve……. On a large warmed platter, spread the lovely cabbagey mash and at one end place a nice pile of glazed carrots, gently lay the shanks onto the bed of mash, ladle over the sauce, drizzle with a little oil and cider vinegar and scatter ripped mint leaves over…. Amazing weekend feast!

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