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Slow Cooked Shank

This recipe is traditionally made with Veal and labeled ‘Osso Bucco’ in Italy, where it originates. As Veal is not something you find easily at the butchers, we have grown accustomed to making this classic Italian dish with much smaller, and more succulent, Lamb shanks. We like to allow one and a half shanks per adult.

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  • 1. Dice the carrots, celery, onions and leek.
  • 2. Roughly chop the fresh herbs
  • 3. Allow Lamb shanks to come to room temperature.
  • 4. Rub with a little olive oil, then salt and pepper them well on all sides. Set aside for a few minutes.
  • 5. Sauté all the vegetables and herbs in oil and butter on a medium heat for 15 minutes, until the vegetables have softened, but are not brown.
  • 6. Remove vegetables from pan, crank the heat up and sauté the lamb until brown the lamb on all sides (10 mins).
  • 7. Once the meat has browned, and the pan is getting sticky, pour in a 500 ml bottle of Beer (Clew Bay Ale is nice).
  • 8. Add the vegetables back into the pan and allow to simmer for ten minutes.
  • 9. Add one tin of tomato puree and 500 ml of chicken or vegetable stock.
  • 10. Stir with a wooden spoon until it is all mixed in together.
  • 11. Cover with a tight fitting lid and simmer on med-low heat for two hours, turning the lamb shanks over after one hour.
  • 12. Best served on a bed of mashed potatoes or homemade buttered noodles.
  • 13. This meal can be made a few days in advance and the recipe would also work nicely with everything just thrown into your slow cooker and left to simmer for 4-5 hours.
  • 14. While not necessary, a glass of red wine accompanies this dish beautifully.
  • 15. Similar results can also be achieved without any beer in the recipe, just add water or more stock.