Lamb Shank
In Ireland, we love the combination of lamb and cabbage, it is a traditional family favourite as it has been passed down from generation to generation. It makes a substantial, wholesome meal that ticks all the boxes in terms of flavour.
Not surprisingly this dish has become one of the best-selling dishes at The Shack Restaurant.
Preparation time: 10 Minutes Cooking time: 150 Minutes
Serving Suggestions: Buttered Cabbage (p208) and Baby Roast Potatoes
with Rosemary (p220)
Ingredients
Serves Four
4 lamb shanks 2 onions
2 carrots
2 cloves garlic
1 bunch de luibheanna (p46)
50g Irish butter
1 litre chicken stock (p246)
1 tbsp. olive oil
1 tsp. rosemary
Method
- On a chopping board, peel the carrots with a peeler (p38), peel the garlic and the onions before roughly chopping all the vegetables.
- In a large frying pan add the olive oil and bring to a medium heat.
- Add the lamb shanks and seal for 5 to 6 minutes, ensuring they are brown all over.
4. Remove the shanks from the pan and then add the carrots, onions and garlic; fry for 1 to 2 minutes.
5. In an oven proof casserole dish place the vegetables and then the lamb shanks on top, cover with stock, add the bunch de luibheanna, cover tightly with tin foil and place in the oven at F350° / C180° / Gas Mark 4 for approximately 3 hours.
- At this stage, the lamb shanks should be extremely tender, remove from the tray and set aside to cool if using at a later stage.
- Strain the liquid from the roasting tray and leave to cool.
8. When cooled, remove excess fat that will have risen to the top.
For the Sauce,
9. Place cooled liquid into a pan and bring to the boil, reduce by 3⁄4
10. Whisk in cold butter, chop the rosemary 11. Add the chopped rosemary
12. Drizzle sauce over the Lamb
Food Photography by Anna Nowakowska