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Lamb shanks & sour cream and chives mash potatoes tonight for dinner 👌
Ingredients:
3 red onions
olive oil
2 handfuls of raisins
3 heaped tablespoons thick-cut marmalade
1 heaped tablespoon tomato ketchup
2 tablespoons Worcestershire sauce, plus extra for serving
200 ml Guinness or smooth dark ale (I prefer dark ales)
6 x 350g quality lamb shanks
8 sprigs of fresh rosemary
1 litre organic chicken stock
Directions:
Peel and finely chop the onions, then place in a really large casserole pan (roughly 26cm in diameter, 12cm deep), with a lug of olive oil and a good pinch of sea salt and black pepper. Cook over a medium-high heat, until the onions start to caramelise, stirring as you go.
Add the raisins and marmalade, then add the ketchup, Worcestershire sauce and booze. Give it all a good stir, then leave to gently simmer over a medium-low heat.
Put the lamb shanks into a large frying pan (30cm wide) on a medium-high heat with a drizzle of olive oil – cook them in batches, if needed, turning regularly.
Once the lamb has some good colour, pick in the rosemary leaves and move them around in the pan to get crispy, but don’t let them burn.
Using tongs, move the shanks into the pan of onions, then pour in all their juices and the crispy rosemary.
Add the stock/sauce to the slower cooker and put the lid on, turn the slower cooker on and leave to slowly blip away for 4 hours, or until the meat falls off the bone easily, turing halfway for even cooking.
Once cooked, carefully move the shanks to a platter, making sure the meat stays intact.
Whiz or liquidize the gravy with a stick blender until smooth, then allow to thicken
We all know how to make mash.
5 pototoes
1/2 sour cream and handful of chives diced.
by Matt Perrott-Matcott Lamb shanks & sour cream recipe
