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Scrumpy Lamb Shanks

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Scrumpy Lamb Shanks

 

Serves 4

  • 4 lean lamb shanks
  • 15ml/1tbsp sunflower oil
  • Salt and freshly milled black pepper
  • 4 garlic cloves, peeled and crushed
  • 4 large fresh rosemary sprigs
  • 4 red onions, peeled and cut into wedges
  • 1 small celeriac, peeled and roughly chopped
  • 450ml/¾pint scrumpy cider or apple juice
  • 60ml/4tbsp cider or white wine vinegar

Method

  1. Heat the oil in a large ovenproof casserole dish.
  2. Meanwhile, place the shanks on a chopping board, make several incisions all over, season well and stuff with the garlic and half the rosemary leaves.
  3. Brown the lamb shanks in the dish for 6-8 minutes, turning occasionally. Add the onions and celeriac and cook for 2-3 minutes
  4. Preheat the oven to Gas mark 3, 170°C, 325°F.
  5. Add the cider or apple juice, cider or white wine vinegar and the remaining rosemary sprigs.
  6. Cover the dish with a lid or foil and cook for 2½-3 hours or until the meat falls away from the bone.
  7. Serve with seasonal vegetables and mashed potatoes.

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