BRAISED LAMB SHANKS IN INNIS & GUNN OLOROSO CASK

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BRAISED LAMB SHANKS IN INNIS & GUNN OLOROSO CASK

By Graeme from A Scots Larder

Autumn is the most glorious season of the year in Scotland. The land is lit up in an array of colours reflecting the sun sitting low on the horizon giving its last vestiges of warmth to the land before the days drift into impenetrable darkness. This is when the bounty of the natural larder of Scotland is at its most wonderful. Trees are filled with fruit of all kinds, brambles plentifully entwined amongst them and along hedgerows, the land begins to give up her roots, leaves and fungus, venison is plentiful after a long summer on the hills and spring lambs are at their finest.

This is the season when long slow cooking makes a welcome return. After a summer of barbecues and picnics, as we reach for scarves and coats we also look forward to casseroles and stews. The recipe here reflects a lot of what is readily available in season at the start of autumn and with very little effort yields a lot of flavour, the Oloroso Cask adding a sweet and spicy dimension. I would serve this in a bowl with fresh crusty bread but you could also let the relatively thin jus soak into a pile of buttery crushed late crop potatoes; washed down with a bottle of ale, naturally.

Lamb shanks braised in ale
Serves 2

Ingredients
2 lamb shanks
Butter and oil for browning
2 carrots roughly sliced
1 onion roughly chopped
1 leek sliced
1 kale roughly chopped
2 cloves garlic
3 sprigs rosemary
1 bottle Innis & Gunn Oloroso Cask
Salt and pepper

Method
1. Set the oven to 120C, rub the shanks in a little olive oil and season with salt and pepper.
2. In a heavy based casserole dish melt the butter with a little more oil over a medium heat and then brown the shanks well all over.
3. Strew the carrot, onions, leeks and garlic vegetables around the lamb then add the kale and rosemary on top.
4. Pour over the ale making sure you push the kale down into it to prevent it withering. Let the liquid come to a bubble then cover and place in the oven.
5. Braise for around 4 hours until the lamb is melting off the bone, you can check after 3 to make sure it’s not drying out, if it is add a little water.
6. Check for seasoning and serve as detailed above.

 

http://scotslarder.co.uk/

@scotslarder

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