Tag Archives: lamb shanks

Guinness Lamb Shanks

This is the most delicious Guinness lamb shanks recipe!

Ingredients:

  • 2 lamb shanks
  • 1 onion, chopped
  • handful raisins
  • 2 tbsp marmalade
  • 1 tbsp ketchup
  • 1 tbsp Worcestershire sauce
  • 150 ml Guinness
  • 350 ml chicken stock
  • 1 tbsp cider vinegar
  • 1 spring onion
  • mint

Method:

Fry the onion until soft, season with salt and pepper. Add raisins, marmalade, ketchup, Worcestershire sauce and Guinness. Stir and gently simmer.

Guinness lamb shanks

Brown the lamb shanks and move to the onions with Guinness. Add stock, bring to the boil. Cover, turn the heat down and cook about 3 hours.

Remove the lamb shanks from pot. Liquidize the gravy and add the cider vinegar. Put the heat up, reduce down and thicken the gravy.  Serve with mashed potatoes and scatter chopped spring onion and mint. Enjoy !!!!!

Guinness lamb shanks

Gicz Jagnieca W Piwie Guinness

Skladniki:

  • 2 gicze jagniece
  • 1 cebula, pokrojona
  • garsc rodzynek
  • 2 lyzki marmolady
  • 1 lyzka ketchupu
  • 1 lyzka sosu Worcestershire ( mozna zastapic sosem sojowym)
  • 150 ml Guinness
  • 350 ml wywaru drobiowego
  • 1 lyzka octu jablkowego
  • 1 cebula dymka
  • mieta

Wykonanie:

Cebule smazyc az bedzie miekka, doprawic sola i pieprzem. Dodac rodzynki, marmolade, ketchup, sos Worcestershire ( lub sojowy ) i piwo Guinness. Wymieszac i gotowac na malym ogniu.

Guinness lamb shanks

Mieso podsmazyc na rumiano i dodac do cebuli z Guinnessem. Dodac wywar, doprowadzic do zagotowania, przykryc i obnizyc temperature. Gotowac okolo 3 godziny.

Wyciagnac mieso z garnka. Sos zmiksowac, dodac ocet jablkowy, podwyzszyc temperature i gotowac az sie zredukuje i bedzie gesty.

Guinness lamb shanks

Gicz podawaj z duszonymi ziemniakami posypana posiekana cebula i mieta. Smacznego!!!!!!!!!!!!!

Recipe taken from Jamie Olivier

Lamb Balti

This slow-cooked curry made from tender lamb shanks. Maybe it is not quick but definitely very easy and how delicious. Right now this is my favorite lamb balti.

Ingredients

  • 4 lamb shanks
  • 4 onions, halved and sliced
  • 100 g fresh ginger, peeled and chopped
  • 6 garlic cloves
  • 400 g can chopped tomatoes
  • 6 tbsp balti paste
  • 2 tbsp garam masala
  • 4 tsp brown sugar
  • pomegranate seeds
  • coriander leaves

For the curry paste marinade

  • 2 tbsp balti paste
  • 2 tbsp sunflower oil
  • juice 1 lemon
  • 2 tsp each ground cumin, brown mustard seeds, ground tumeric
  • 1 tsp ground cinnamon

Method

The day before, mix all the marinade ingredients together. Put the lamb shanks in a roasting tray and rub the marinade all over them. Cover and chill overnight.

Heat the oven to 220° C. Roast the lamb for 20 minutes to brown. Reduce the heat to 160° C. Cover the tray tightly with a couple of layers of foil, so that no steam escapes. Return the tray to the oven for 3 hours.

After 3 hours uncover the lamb and increase the heat to 180° C. Scatter the onions into the juices in the tin, then return to the oven for 30 minutes, uncovered.

Put the ginger, garlic, chopped tomatoes, balti paste, garam masala and sugar into a blender. Whizz until smooth.

Stir the paste into the onions and return the tray to the oven for a final 30 minutes.

Scatter the lamb with pomegranate seeds and coriander.

Recipe by Sarah Cook

lamb balti

 

lamb balti

lamb balti

lamb balti

lamb balti