Ingredients
- 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 (4tbsp) malt whisky
- 450g (1lb) potatoes, cooked & mashed
- Vegetable oil
- Salt & pepper
Method
- 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 into 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.