I don’t like lamb. Okay, I know, I’m Welsh, this is a contraversial opinion! Usually, if there’s lamb on the menu, I’ll pass. I used to say that the smell/taste reminded me of the cardigan section of BHS. Sweaty. (I’m not really selling this, am I?) But, wait! Hear me out, because I’ve officially been converted.
Last Saturday when I offered to cook dinner for the men in my life, there was absolutely no way I was getting away with putting anything other than red meat on the plate. I picked lamb shanks, and what came out of the pot was so bloody gorgeous that even I, the lamb sceptic, had a plateful. What’s more, it’s so easy to make. Lazy cooks, rejoice!
Tipsy Maple Lamb Shanks
- 4 Lamb Shanks
- 200ml Red Wine (I used a small bottle of Cabernet Sauvingon)
- 300ml Beef Stock
- 100ml Maple Syrup
- 5 Spring Onions roughly chopped (hold back one to garnish)
- Handful of button Chestnut Mushrooms
- Tsp Cinnamon
- Tsp Herbs de Provence
- Tbs Olive Oil
- Salt and Pepper to season
- Set the oven to 170° (fan).
- …throw everything into a large casserole dish. Stir.
- Cook for 3 hours until the meat falls from the bone.
- Ten minutes before serving, take some of the cooking juice and reduce on the hob to make a rather saucy gravy. 🙂
- (Optional: Serve with Dauphinois Potatoes and Green Beans)