Tipsy Maple Lamb Shanks

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

1. Set the oven to 170° (fan).
2. …throw everything into a large casserole dish.  Stir.
3. Cook for 3 hours until the meat falls from the bone.
4. Ten minutes before serving, take some of the cooking juice and reduce on the hob to make a rather saucy gravy. 🙂
5. (Optional: Serve with Dauphinois Potatoes and Green Beans)