Tuesday, 24 April 2012

Ale Braised Lamb Shanks



For the lamb shanks:

  •     4 lamb shanks, trimmed
  •     2 cups pale ale
  •     2 cups beef stock
  •     4 bay leaves
  •     1 head of garlic, cut in half
  •     2 onions, chopped
  •     2 carrots, chopped
  •     3 celery sticks, chopped
  •     3 leek tops (green parts), chopped
  •     2 rosemary sprigs
  •     2 thyme sprigs
  •     1 tsp black peppercorns

For the creamed leek mash:

  •     2 leeks (only use the whites, reserve the greens for the lamb shanks above)
  •     900 g potatoes
  •     300 ml double cream
  •     Salt and pepper
  •     175 g butter


Method: How to make Ale braised lamb shanks

For the lamb shanks:

1 Place a frying pan over a high heat. Add the shanks and cook for two minutes on each side or until they are well browned.

2 Place the shanks in a casserole dish with the rest of the ingredients. Cover the dish and bake at 160C/Gas 2 for 2 hours or until the lamb is very tender.

3 Strain a cup of the cooking liquor through a sieve and reduce by two thirds. Serve the shanks in deep bowls with the creamed leek mash and sauce poured over.

For the creamed leek mash:

4 Peel the potatoes and cook in boiling salted water until tender. Drain and mash, then keep warm.

5 Cut the leeks in half lengthways, then slice thinly into strips.

6 Melt 50g butter in a heavy saucepan and add the leeks. Season with salt and pepper.

7 Cover and cook them on a moderate heat for about 15 minutes or until the leeks are soft but without colour.

8 Put the remaining butter and the cream in a small saucepan, bring to the boil and stir through the warm mash. Finish by adding the leeks and adjust the seasoning. Serve with the lamb shanks.

From Mike Robinson and Countryside