Espresso & Stout Lamb Shanks
Get ready for a flavour explosion with these Stout Braised Lamb Shanks! Caramelised onions, sultanas, marmalade, and a sprinkle of Rub & Grub seasonings create a rich and tangy taste, enhanced by your favourite stout. These shanks become irresistibly tender. Serve with creamy mashed potatoes for a plate-licking meal!
- Olive oil
- 2 red onions, finely chopped
- 2 handfuls of sultanas
- 3 tablespoons marmalade
- 1 tablespoon tomato sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Rub & Grub Deja Moo seasoning
- 200 ml of your favorite stout
- 4 lamb shanks
- 1 tablespoon Rub & Grub Glam Ya Lamb seasoning
- 1 litre chicken stock
- Fresh mint, for garnish
- 2 spring onions, sliced, for garnish
- In a large casserole pan, heat a generous amount of olive oil over medium-high heat. Add the finely chopped onions and cook until they start to caramelize.
- Start by caramelising finely chopped red onions in a generous drizzle of olive oil over a medium-high heat. Then, add a couple of handfuls of sultanas, marmalade, tomato sauce, Worcestershire sauce, and Rub & Grub Deja Moo seasoning. Pour in your favourite stout and let it simmer away, infusing the dish.
- Meanwhile, in another pan heat some olive oil over medium-high heat and brown those lamb shanks to perfection. Sprinkle in the Rub & Grub Glam Ya Lamb seasoning and watch it sizzle, but don't let it burn. Once the shanks are beautifully browned, transfer them to the flavour party in the onion pan, pouring in all the delicious juices and crispy Rub & Grub Glam Ya Lamb seasoning.
- Now, it's time to let the magic happen! Pour in the chicken stock, cover the pan and reduce the heat to low. Allow it to cook slowly for 3 hours or until the meat easily falls off the bone, turning the shanks halfway through for even cooking.
- Once the lamb shanks are melt-in-your-mouth perfection, carefully transfer them to a platter. Whip out your trusty stick blender to blitz the gravy until it's smooth. Let it thicken and reduce on the stove, intensifying the flavours.
- Pour that sauce over the lamb shanks and sprinkle on sliced spring onions and fresh mint leaves. Pair it with creamy mashed potatoes.