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Posh Lamb Shanks

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Started off by getting some good colour on the shanks. Meanwhile caramelized some onions until sweat and sticky before adding raisins, Guinness, chicken stock, marmalade, Worcestershire sauce and ketchup. Added the shanks to the pot and let them cook low and slow for 4 hours. Removed the shanks from the pot, blitzed the sauce and thickened slightly.

Serve with creamy mash and top with fresh mint leaves, mint oil and pickled spring onions (scallions).

Slips down a treat :-)







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