The most flavoursome lamb meat cooked until tender in a dish widely praised by all.
Ingredients
• 4 lamb shanks
• salt and pepper
• butter, for frying
• 3 celery stalks, washed chopped
• 2 carrots, washed, peeled and chopped
• 1 large onion, washed, peeled and chopped
• 1 heaped tablespoon tomato puree
• 400 millilitres Guinness stout
• 500 millilitres vegetable stock
• 6 garlic cloves, peeled and split in two
• 6 sprigs fresh rosemary
• 3 tablespoons fresh thyme
• 3 tablespoons balsamic vinegar
• Caramelized onion (See Irish Sides, Tops, and Stocks)
Method
1. Season the lamb with a good amount of salt and pepper and rub into the meat.
2. Add butter to a large saucepan over a medium heat and brown the lamb shanks on all sides. Remove from the heat and set aside in a large baking dish.
3. Add the celery, carrots, and onion to your pan over a medium heat with some more butter and cook, stirring frequently, for several minutes or until the onion becomes translucent.
4. Stir in the tomato puree and immediately deglaze by adding the Guinness. Bring to a boil and then simmer for 5 minutes. Preheat the oven to 160 degrees C.
5. Add the stock, garlic, rosemary, thyme, and balsamic vinegar. Bring to a simmer.
6. Carefully add this mixture to your lamb in the baking dish. Cover the dish loosely with foil and cook in the oven for 2 1/2 hours, skimming any excess fat every hour.
7. Remove the shanks and set aside. Pour the remaining sauce back into a saucepan and reduce over a high heat for 5 to 10 minutes.
8. Place a lamb shank over a bed of champ mash and dress with some of the sauce. Top with some caramelized onion and enjoy.