• February 10, 2022
• By Kayyum Halai

 

Serves 2

 

Allergens: Gluten, Milk, Sulphites

Calories: 480 kcal per serving

 

Ingredients
2pc                  Hind lamb shanks
1pc                  Garlic head
2 sprig             Fresh rosemary
2 sprig             Fresh thyme
500ml             Amber ale (we used Blue Label Beer)
500ml              Chicken broth (preferably fresh if not use chicken bouillon)
2pc                  Large red onion
½ pc                Leek
2pc                  Ripe tomatoes
2tbsp               Tomato paste
4tbsp               Vegetable oil
2tbsp               Cornflour
to taste           Salt and crushed black pepper

 

To Finish
40g                  Salted butter
2sprigs            Fresh rosemary

 

Equipment
Non-stick frying pan
Saucepan with lid
Deep dish for baking
Baking paper
Aluminium foil

 

Method

Defrost the lamb shanks prior to preparing the dish.

Preheat the oven to 160°C.

Cut the garlic head in half and sear in a non-stick frying pan garlic side down together with the vegetable oil, the lamb shanks and the herbs. Make sure to have a nice golden colour on all sides of the shanks. Season well with salt and crushed pepper.

 

2tbsp               Vegetable oil
2pc                  Lamb shanks
1pc                  Garlic head
2 sprig             Rosemary
2 sprig             Thyme
to taste           Salt and crushed black pepper

 

Cut the onions, leeks and tomatoes into 1x1cm cubes.

In a saucepan caramelise the onions and leeks together with the oil on medium to high flame.

Once the onions and leeks are done add the tomatoes and keep frying until nearly all the water released from the tomatoes has dried up.

 

Add the tomato paste cook for a minute and keep stirring until all vegetables are coated evenly.

Pour the beer to the saucepan and boil until it has reduced by half.  Once the beer has reduced add the chicken stock and bring to a boil. Once it has boiled turn it off.

 

500ml             Amber ale (we used Blue Label Beer)
500ml              Chicken broth (preferably fresh if not use chicken bouillon)
2pc                  Large red onion
½ pc                Leek
2pc                  Ripe tomatoes
2tbsp               Tomato paste
2tbsp               Vegetable oil

 

Place the seared lamb shanks together with the garlic halves and the herbs in an ovenproof dish and top it up with the braising liquor. Cover with baking paper and close the dish tightly with foil. Face the shiny side of the aluminium foil to the baking paper.

Place the dish in the oven and braise the lamb for 1.5 hours.

Once the time is up, take out the lamb shanks from the braising liquor, return the liquor to the saucepan and simmer gently. Add 4 tbsp of cold water to the cornflour and stir it into the braising liquor to thicken it to a sauce consistency. Finish the sauce with the butter.

 

4tbsp               Cold Water
2tbsp               Cornflour
40g                  Salted Butter

 

To plate, place the lamb shanks in your serving plate and top it up with the sauce. Garnish with springs of fresh rosemary.

 

2 sprigs           Fresh rosemary

 

This dish goes very well with creamy mash potatoes and crusty Maltese bread.