Blairmore Lamb Shanks
| 375-550ml Red Wine |
| 1 tsp Sugar |
| Oil |
| 1 medium Carrot (diced in 1cm cubes) |
| 1 stick Celery (diced in 1cm cubes)1 medium Onion (diced in 1cm cubes) |
| 2 Garlic cloves (halved) |
| 1 tbsp Tomato Puree |
| 2 sprigs Thyme |
| 1 sprigs Rosemary |
| 2 medium Bay Leaves |
| 4 Black Peppercorns |
| 4 White Peppercorns |
| 1lt hot Lamb Stock |
| Sufficient Flour to coat the Lamb plus 1 tsp |
Put the wine and sugar in a pan, bringing to the boil and then reducing by half, meanwhile season the Lamb Shanks and coat them in the flour. Brown the Shanks in a heavy, ovenproof casserole pan with a little oil and set aside.
Place the diced vegetables and garlic in the pan to brown adding 1 tsp of flour towards the end. Replace the Lamb, adding the tomato puree, herbs and spices, cover with the reduced wine and hot stock ensuring the liquid fills ⅔ of the pot. Bring to the boil on the hob then place in a preheated oven at 150ºC/300ºF/Gas 2, for a minimum of 2 hours.
When the meat is tender remove it from the oven and strain the cooking juices into a pan. On the hob, reduce this liquid to the desired consistency and adjust the seasoning.
This dish can be made the day before or in a batch if it is to be frozen, to warm up place in the oven for approximately 30 minutes.
Serve with mashed potatoes and broad beans
