Rich Marsala-Braised Achill Lamb Shanks

Instructions

1. Preheat the oven to 180c.
2. Pat the lamb shanks dry and sprinkle with salt and pepper. Heat 2 tbsp of olive oil in a heavy based pot or Dutch oven over a high heat. Sear the lamb shanks in 2 batches until brown all over, about 5 minutes. Remove lamb onto a plate and drain excess fat (if any) from the pot.
3. Turn the heat down to medium low. Heat remaining 1 tbsp of olive oil in the same pot, if needed. Add the onion and garlic, cook for 2 minutes. Add carrot and celery. Cook for 5 minutes until onion is translucent and sweet.
4. Add the Marsala, chicken stock, Balsamic, chopped tomato, tomato paste, thyme, rosemary and bay leaves. Stir to combine. Place the lamb shanks into the pot, squeezing them in to fit so they are mostly submerged. Turn stove up, bring to a simmer. Cover, then transfer to the oven for 2 hours
5. Remove from oven, remove lid, then return to the oven for another 30 minutes. Check to ensure lamb meat is tender, if not, cover and keep cooking. (Ideal is tender meat just holding onto bone) Remove lamb onto plate and keep warm.
6. Discard bay leaves and thyme. Strain the sauce into a bowl, pressing to extract all sauce out of the veggies, pour strained sauce back into pot. Bring to simmer over medium heat and reduce slightly to a thicker consistency. Add salt and pepper to taste.
7. Serve the lamb shanks on bed of Colcannon mashed potato with plenty of sauce! Garnish with thyme leaves if desired.

• Servings : 4
• Course : Main