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Burns Night lamb shanks
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Total Time:
3 hours 45 minutes
Tender lamb shanks cooked with marmalade, whisky, and spices, served on creamy barley risotto. A Scottish-inspired delight.
Ingredients:
  • 6 lamb shanks (roughly 400g each), French-trimmed (ask your butcher to do this for you)
  • 4 rashers of higher-welfare smoked streaky bacon
  • olive oil
  • 1 red onion
  • 1 swede (800g)
  • 2 carrots
  • 2 sticks of celery
  • 10 allspice berries
  • 2 teaspoons black peppercorns
  • 5 cloves
  • 1/2 a nutmeg for grating
  • 100 ml Scotch whisky
  • 1 tablespoon marmalade
  • 1 heaped tablespoon flour
  • 1 litre organic beef stock
  • 2 fresh bay leaves
  • 2 leeks
  • 1 knob of butter (20g)
  • 450 g pearl barley
  • 1.5 litres good chicken stock
  • 350 ml semi-skimmed milk
  • 60 g mature Cheddar cheese
Instructions:
  • Preheat the oven to 170°C/325°F/gas 3. Season lamb with salt and pepper, sear for 15-20 minutes until golden brown. Chop bacon, cook in a casserole with olive oil. Peel and chop onions, swede, carrots, and celery, sweat with olive oil for 15 minutes. Crush allspice, peppercorns, and cloves, grate nutmeg. Add spices to the pan, stir in whisky, marmalade, flour, and beef stock. Add lamb, bay leaves, cover with parchment paper, roast for 3 hours. For the risotto, cook leeks in butter until soft, add barley, then chicken stock. Cook for 45 minutes, stir in milk and Cheddar. Serve risotto topped with lamb shanks and vegetable sauce, with steamed greens. Enjoy!

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