pot roast

Pot roasted lamb shank

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Ingredients:

  • 2 lamb shanks

  • Butter

  • 1 onion (peeled)

  • 2 turnips

  • 2 white carrots or parsnips

  • 2 sticks of celery

  • 1 tablespoon honey

  • 100 ml mead

  • 1 tablespoon flour

  • 1 litre beef stock

  • 2 bay leaves

  • 2 teaspoons black peppercorns (crushed)

Method:

Melt some butter in a large skillet or frying pan. Add the lamb shanks and sear them for 10-15 minutes. Leave to one side

Melt some butter in a large casserole dish or cauldron. Chop the onions, Turnips, carrots/parsnips, and celery and add to the dish. Add the honey, mix well and cook for 10 minutes.

Stir in the mead, flour, peppercorns & bay, followed gradually by the beef stock. Bring to a simmer.

Add the lamb to the dish and cook, covered if possible, for 2.5- 3 hours or until the lamb is falling off the bones.