Braised Lamb Shank With Mash & Malt Whisky Gravy
2 Scotch lamb shanks
1 carrot, peeled & chopped
1 onion, peeled & chopped
1 leek chopped
2 garlic cloves, peeled & chopped
250ml (½ pint) lamb stock
60ml (4 tbsp) malt whisky
450g (1lb) potatoes, cooked & mashed
Salt & pepper
Heat oil in a heavy based pan or casserole dish.
Season lamb shanks and brown on all sides.
Add chopped vegetables, garlic and stock and bring to a simmer.
Place in a medium oven 170c, 325f, Gas Mark 3 and cook for approx. 2 hours, turning shanks once or twice during cooking.
Meat should be just falling off the bone when cooked.
Strain cooking juices in to a pan, add the whisky and reduce by one third (to thicken the sauce a little, mash in some of the cooking vegetables) and check seasoning.
Place the mashed potato in the centre of a large plate.
Put lamb shank on top with shank pointing up and spoon sauce around.
Serve with French beans and puy lentils or seasonal vegetables.