Cumbrian saltmarsh lamb shank
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 4 lamb shanks
- oil to fry
- 1 leek
- 4 celery sticks
- 2 carrots, not peeled
- 2 onions, not peeled
- 1 garlic bulb, unpeeled
- 1 bay leaf
- 1 tbsp thyme
- 1 tbsp rosemary
- 2 tbsp red currant jelly
- 150ml port
- 750ml chicken stock
Method
- STEP 1Heat the oil in a casserole dish. Add the shanks one at a time, seal them on all sides and remove from the dish
- STEP 2Add the roughly chopped vegetables and cook for 2 minutes
- STEP 3Add the herbs and put the lamb back in the dish, on top of the vegetables
- STEP 4Add red currant jelly and stock
- STEP 5Put the lid on and bake at 150C for at least two and a half hours.
- STEP 6Serve the lamb shank with buttery mash potato and green vegetables.
