Ingredients
- 2.8 kilograms lamb shank (8 knuckles removed and trimmed, AKA Frenched)
- Sea-salt flakes, to season
- Freshly ground black pepper, to season
- 3 teaspoon ground allspice
- 100 ml olive oil (extra virgin)
- 138 grams carrots (3 medium carrots, peeled and diagonally sliced into 2cm thick chunks)
- 3 sticks celery (thinly sliced)
- 8 eschalots (peeled and halved)
- 10 cloves garlic, minced
- 3 tablespoon dried oregano (Greek oregano)
- 4 fresh bay leaves
- 1/4 cup honey
- 2 bottles (375 ml) beer (pale ale)
- 1 litre chicken stock
- 4 cups orzo (rice shape or star shape, setline pasta, to serve)
How to Make
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Step 1: Preheat oven to 170C.
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Step 2: Season lamb shanks with salt and pepper, then sprinkle over allspice.
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Step 3: Put half the oil in a large heavy-based ovenproof saucepan over a medium-high heat and add lamb shanks and cook, rurning occasionaly, in two batches, until browned all over and then set aside on a plate.
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Step 4: Reduce heat to low and add remaining oil to pan and then add carrot, celery, eschalots, garlic and oregano and cook, stirring occasionally, for 15 minutes or until softened and then return lamb shanks to the pan, standing upright so meat is among the vegetable and each bone is sticking out.
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Step 5: Add bay leaves, honey, pale ale and stock and then increase heat to medium and bring to a simmer.
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Step 6: Cover with a lide, then transfer pan to oven and cook for 1 hour and then remove lide and cook for a further 1 hour or until meat falls away from the bone easily.
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Step 7: Divide cooked pasta among serving bowls and then top with lamb shanks and vegetables to serve.
We hope you enjoy this recipe!
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