Jamie Oliver

Guinness lamb shanks

Sticky dark gravy & fresh mint dressing

Guinness lamb shanks

Serves 6
Cooks In3H 40M
DifficultyNot too tricky
Nutrition per serving
  • Calories
    527
    26%
  • Fat
    30.4g
    43%
  • Saturates
    11.6g
    58%
  • Protein
    31.3g
    70%
  • Carbs
    22.2g
    9%
  • Sugars
    27.1g
    30%

Of an adult's reference intake

Jamie's Great Britain
Recipe From

Jamie's Great Britain

By Jamie Oliver
Tap For Method

Ingredients

  • 3 red onions
  • olive oil
  • 2 handfuls of raisins
  • 3 heaped tablespoons thick-cut marmalade
  • 1 heaped tablespoon tomato ketchup
  • 2 tablespoons Worcestershire sauce, plus extra for serving
  • 200 ml Guinness or smooth dark ale
  • 6 x 350g quality lamb shanks
  • 8 sprigs of fresh rosemary
  • 1 litre organic chicken stock
  • TO SERVE
  • 1 bunch of fresh mint
  • a few tablespoons rapeseed or olive oil
  • 2 spring onions
  • cider vinegar
Tap For Method
Jamie's Great Britain
Recipe From

Jamie's Great Britain

By Jamie Oliver

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Tap For Ingredients

Method

  1. Peel and finely chop the onions, then place in a really large casserole pan (roughly 26cm in diameter, 12cm deep), with a lug of olive oil and a good pinch of sea salt and black pepper. Cook over a medium-high heat, until the onions start to caramelise, stirring as you go.
  2. Add the raisins and marmalade, then add the ketchup, Worcestershire sauce and booze. Give it all a good stir, then leave to gently simmer over a medium-low heat.
  3. Put the lamb shanks into a large frying pan (30cm wide) on a medium-high heat with a drizzle of olive oil – cook them in batches, if needed, turning regularly.
  4. Once the lamb has some good colour, pick in the rosemary leaves and move them around in the pan to get crispy, but don’t let them burn.
  5. Using tongs, move the shanks into the pan of onions, then pour in all their juices and the crispy rosemary.
  6. Add the stock, put the lid on, turn the heat down to low and leave to slowly blip away for 3 hours, or until the meat falls off the bone easily, turing halfway for even cooking.
  7. Once cooked, carefully move the shanks to a platter, making sure the meat stays intact.
  8. Whiz or liquidize the gravy with a stick blender until smooth, then allow to thicken and reduce on the hob.
  9. Quickly bash most of the mint leaves in a pestle and mortar with a good pinch of salt and the olive or rapeseed oil, then take to the table.
  10. Trim and finely slice the spring onions and toss on a plate with the remaining fresh mint leaves, a drizzle of cider vinegar and a pinch of salt.
  11. Add a little splash of cider vinegar and a few more splashes of Worcestershire sauce to the sauce, then ladle it all over the lamb shanks, pouring the rest into a jug for people to help themselves.
  12. Scatter the vinegary spring onions and a few fresh mint leaves all over the top, and drizzle the mint oil all around the shanks. Delicious served with potato and celeriac mash – the plate will be clean before you know it.

Tips

The sauce here makes enough for ten lamb shanks, so if you want to make this recipe serve more people, just plop a few more shanks into the pan and top up with a little more stock.

Tip

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Nutrition per serving
  • Calories
    527
    26%
  • Fat
    30.4g
    43%
  • Saturates
    11.6g
    58%
  • Protein
    31.3g
    70%
  • Carbs
    22.2g
    9%
  • Sugars
    27.1g
    30%

Of an adult's reference intake