- 4 large lamb shanks
- Salt and freshly ground black pepper
- 2 celery stalks, chopped2 carrots,chopped
- 1 large onion, chopped
- 3/4 C cup Glasseye Creek Wild Meat Sauce
- 1 can of Speights Old Dark or your favourite dark beer
- 1 cup red wine
- 3 sprigs fresh thyme (or 3t of dried thyme)
- 2 bay leaves
- 2 teaspoons whole black peppercorns
- 1 whole head garlic, cut in half
- 1 C Chicken Stock
- 1/4 cup white vinegar
Preheat the oven to 160 degrees C. Season the lamb shanks with salt and pepper.
Heat oil in a large heavy pot over medium heat. Working in batches, add lamb, and sear until brown all over, about 2 minutes per side.
Remove from pot, and set aside. Add celery, carrot, and onion, and cook until soft and beginning to brown, 5 to 6 minutes.
Stir in the Speights, red wine, thyme, bay leaf, peppercorns, garlic and vinegar. Bring to a boil.
Cook for about 5 minutes to burn off some of the alcohol (such a shame I know).
Add chicken stock and the Glasseye Creek Sauce, cook about 3-5 minutes more.
Add lamb and return to a boil. Cover and transfer to oven. Cook for 1 hour.
Uncover and cook for 3 hours, until meat is very tender, basting the shanks every half hour with the liquid from dish.
Remove shanks from braising liquid; strain the liquid and discard the solids. Skim any fat that rises to the surface and use the liquid as a sauce.
Serve with mashed spud and plenty of real butter. Not marge. Butter! Or torn chunks of fresh bread, or bread rolls, or a simple pasta. Up to you. Whatever ripples your undies. This is a wee ripper of a dish and will impress all who enjoy a tasty and a tender piece of meat! Tuck in!