Cooking Time: 3 hours 30 minutes
200 ml King Puck Pale Ale
3 Red Onions
2 tbsp Worcestershire sauce
1 cup of raisins
3 tbsp thick cut Marmalade
1 tbsp Tomato ketchup
6 Good quality Lamb shanks
a sprig of fresh rosemary
1 Litre Chicken stock
a small bunch of fresh mint leaves
a few tbsp of rapeseed or olive oil
2 chopped spring onions
Potatoes (either baby/mashed) to accompany the meat
These lamb shanks will have guest licking their lips and fingers after finishing. You cook them until they are falling apart, infusing the most amazing flavours and aromas. This recipe envelopes a yummy sticky sauce on a tender juicy meat- mouth wateringly good. Adding our King Puck ale to the onions creates resinous depth of flavours.
Finely cut the onions and put them in a large casserole dish with a good glug of Olive oil with a pinch of salt and pepper. Cook on a medium to high heat, stirring on the go, until the onions start to carmelise. Add the raisins and marmalade. Then add the ketchup, Worcestershire sauce and King Puck beer. Give it a good stir and leave to gently simmer.
Put the lamb shanks into a large frying pan over a medium to high heat with a glug of olive oil. You can also cook them in batches if necessary. Turn them every few minutes until they have a nice colour. Throw in the rosemary to the pan and move the lamb shanks around to get crisy- but don’t let them burn, turn down the heat and l. Then use a tongs to move them into the pan of onions, then pour in the juices with rosemary into the pan on top of the lamb and onions. Add the stock, put the lid on and simmer at the lowest heat for 3 hours or until the meat falls off the bone easily. You can turn the lamb half way through to cook evenly.
When the lamb shanks are ready, move them onto a platter- trying to keep the meat together. Whizz or liquidise the juice/gravy in the pan until smooth. Allow to reduce down and thicken. Aside from that, with a pestle and mortar, the mint leaves, a good pinch of salt, olive oil/ rapeseed oil- crush all of these together and put in middle of the table. Then on a plate toss the chopped spring onions with a few remaining mint leaves and a little drizzle of the cider vinegar and a pinch of salt.
Add a tbsp of cider vinegar and a splash of Worcestershire sauce to the gravy/sauce. Then ladle it over the lamb shanks and pour the remainder into a jug for people to help themselves. Then Scatter the vinegary spring onions and a few of the mint oil over and around the lamb shanks. Amazing when served with baby/ mashed shpuds and brocolli on the side. Sit back, and enjoy the remainder of the King Puck bottle which you have well earned after cooking this feast. Cheers.