4 lamb shanks
Coarse sea salt and black pepper
150ml vegetable oil
30g Butter
6 large carrots, peeled
5 banana shallots, peeled
3 onions, peeled
20g unsalted butter
8 garlic cloves, peeled and split in half
4g fresh thyme leaves
50g tomato paste
20g plain flour
2 litres white chicken stock
6 plum tomatoes, quartered
80g pearl barley
2 whole garlic bulbs, split in half
100ml olive oil
20g unsalted butter
Small sprig fresh thyme
40g clear honey
Preheat the oven to 170ºC
Season the lamb shanks with salt and pepper, place a large casserole pot on a medium heat, add the vegetable oil and 20g butter once golden brown add the seasoned lamb. Colour the lamb all over in the pan until golden brown, which will take approx 8-12 minutes, then remove from the casserole onto a tray.
During this time cut the carrots, shallots and onions into 2.5cm pieces, but keep them separate, add the carrot’s first to the pan and a little seasoning, cook for 5-8 minutes then add onions, shallots and split garlic cloves and thyme. Keep colouring these for a further 6-8 minutes then add 10 turns of freshly milled black pepper.
Once they are all caramelised turn the heat down and add the tomato paste. Cook for a further 2 minutes, then add the flour, and cook again for 2 more minutes. Add the stock and chopped tomato, turn the heat up and bring this to a slow simmer, then skim off the scum.
Add the pearl barley and the lamb shanks back to the casserole. Cover with a lid and cook in the preheated oven for 2 1/2 hours.
Whilst this is cooking you can then make your honey roast garlic. Place a small sauté pan on a very low heat. Add the olive oil and butter and when the butter has just melted, add the garlic, cut-side down, with the thyme. Add a little salt and then cook very slowly until the garlic starts to colour. After approx 15 minutes, turn over and add the honey, then continue cooking until the garlic is soft for about another 15-20 minutes. Once the lamb is cooked, serve a shank on each plate, with some of the pearl barley and vegetables, and a half garlic bulb.
4 lamb shanks
Coarse sea salt and black pepper
150ml vegetable oil
30g Butter
6 large carrots, peeled
5 banana shallots, peeled
3 onions, peeled
20g unsalted butter
8 garlic cloves, peeled and split in half
4g fresh thyme leaves
50g tomato paste
20g plain flour
2 litres white chicken stock
6 plum tomatoes, quartered
80g pearl barley
2 whole garlic bulbs, split in half
100ml olive oil
20g unsalted butter
Small sprig fresh thyme
40g clear honey
Preheat the oven to 170ºC
Season the lamb shanks with salt and pepper, place a large casserole pot on a medium heat, add the vegetable oil and 20g butter once golden brown add the seasoned lamb. Colour the lamb all over in the pan until golden brown, which will take approx 8-12 minutes, then remove from the casserole onto a tray.
During this time cut the carrots, shallots and onions into 2.5cm pieces, but keep them separate, add the carrot’s first to the pan and a little seasoning, cook for 5-8 minutes then add onions, shallots and split garlic cloves and thyme. Keep colouring these for a further 6-8 minutes then add 10 turns of freshly milled black pepper.
Once they are all caramelised turn the heat down and add the tomato paste. Cook for a further 2 minutes, then add the flour, and cook again for 2 more minutes. Add the stock and chopped tomato, turn the heat up and bring this to a slow simmer, then skim off the scum.
Add the pearl barley and the lamb shanks back to the casserole. Cover with a lid and cook in the preheated oven for 2 1/2 hours.
Whilst this is cooking you can then make your honey roast garlic. Place a small sauté pan on a very low heat. Add the olive oil and butter and when the butter has just melted, add the garlic, cut-side down, with the thyme. Add a little salt and then cook very slowly until the garlic starts to colour. After approx 15 minutes, turn over and add the honey, then continue cooking until the garlic is soft for about another 15-20 minutes. Once the lamb is cooked, serve a shank on each plate, with some of the pearl barley and vegetables, and a half garlic bulb.
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