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 - theCardiffCwtch.com
om nom nom πŸ™‚
 

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 170Β° (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. πŸ™‚
  5. (Optional: Serve with Dauphinois Potatoes and Green Beans)
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