Lamb Shanks with Tomato & Stout

LAMB SHANKS with TOMATO & STOUT 

Ingredients:

·        2 lamb shanks

·        Large red onion, peeled & thinly sliced

·        2-3 cloves garlic, peeled & crushed

·        4-6 ripe tomatoes, chopped

·        3-4 mushrooms, finely sliced

·        Handful of fresh parsley, washed & chopped

·        1 tblsp honey

·        1 bottle Stout

Method:

1.      In a deep pan or casserole, quickly fry the lamb shanks in a splash of vegetable oil, just to colour them all over. Remove from pan & set aside.

2.      In the remaining oil, gently sauté the onions & garlic for a few minutes until they are soft & just starting to colour, stirring occasionally.

3.      Add the tomatoes, mushrooms & parsley.  Cook gently until the tomatoes break down into mush, stirring occasionally.

4.      Gradually add the Savernake stout, stirring constantly. 

5.      Stir in the honey, & season with salt & pepper.

6.      Once everything is combined, let the mixture bubble on a low heat for a few minutes. You should have a rich, dark sauce.

7.      Return the lamb shanks to the pan/ casserole. The liquor should more or less cover the shanks.

8.      Cover the pan/ casserole dish with a lid & cook on a very low heat for 2-3 hours. The liquid should have the occasional bubble breaking the surface. The key is very long, slow cooking.

9.      Half way through the time, turn the shanks in the liquor. Add a few ml of water if the dish is drying out at all (although you shouldn’t need to do this). The sauce should thicken slightly & develop good depth of flavour.

10.   Serve with buttered new potatoes (or mash) and a green vegetable.