3 red onions
Salt & grounds black pepper
2 handfuls of raisins
3 heaped tablespoons of marmalade
1 heaped tablespoon of tomato sauce
2 tablespoons of Worcestershire sauce
1 bottle of Guinness or dark ale
4 king henry lamb shanks
8 sprigs of rosemary
1lt chicken stock
1bnch mint leaves
1 handful finely sliced shallots
Step 1) Finely chop the onions and put them into a deep large casserole pan, with a lug of olive oil and a good pinch of salt and pepper, cook over medium to high heat until the onions soften and start to caramelize. Add the raisins and marmalade, then add the tomato sauce, Worcestershire sauce and Guinness. Give a good stir and then leave to simmer.
Step 2) in another pan pour a little oil into the pan and start to brown of the lamb shanks for a good 5-8 minutes until you get some good colour, once you have some good colour pick the leaves from the rosemary and place into the pan with the shanks and toss it all around with the shanks, just watching the rosemary doesn’t burn.
Step 3) Once the shanks are done transfer them into the casserole dish of the onions and add in all the juices and rosemary from the shanks pan into the casserole dish, then pour in the chicken stock and place the lid on and pop into a 160 degree oven for 3–3.5 hrs or until the shanks have pulled down of the bone and started to soften, also turn the shanks halfway through the cooking to give an even cook.
Step 4) while the shanks are cooking make the mint oil buy finely chopping the mint leaves and combining with a few tablespoons of olive oil, salt and cider vinegar to taste until well combined and mixed together, ( smash all in a mortar & pestle is a great way)
Step5) Once the shanks are cooked and removed from the oven, pull the shanks out and sit aside, with the sauce that is in the casserole dish either use a stick Blitzer or processer to blitz down the sauce into a smooth consistency, once the sauce is smooth place on top of a cook top and add a tablespoon of Worcestershire and a splash of cider vinegar to the sauce, stir well and let simmer away until it reduces and thickens to a good consistency.
Step 6) To plate the shanks scatter the finely chopped shallots over the plates, and lay down a nice bed of creamy mash, place a shank on top of the mash, pour over some of the beautiful Guinness sauce and finish by drizzling the mint oil all over the top of the dish.
(Enjoy and don’t forget to take the left over sauce to the table to pour more over if needed.)