Braised shank of Herefordshire lamb

The Recipes / Meat

Castle House Hotel, Hereford

4 lamb shanks
1 onion, peeled & chopped
1 carrot, peeled & chopped
1 leek, trimmed & chopped
2 sprigs thyme
2 sprigs rosemary
1 clove garlic, peeled & chopped 1tbs tomato purée
300ml white wine
1 litre beef stock
1 litre chicken stock
Extra virgin olive oil

Celeriac purée
50g celeriac, peeled
160ml double cream
40g unsalted butter

Serves 4

Chop the celeriac into 2cm pieces. Melt the butter in a pan and cook the celeriac over a medium-low heat for about 10 minutes. Add the cream and bring to the boil. Blend to a smooth purée and keep warm.

Heat 4 tablespoons of extra virgin olive oil on high in a heavy based pan. When hot, add the lamb shanks and sear on all sides colouring them evenly. Remove to a plate.

Reduce the heat to medium, add the onion, carrot, leek, thyme, rosemary and garlic to the pan and cook for about 4 minutes. Add the tomato purée and cook for a further 2 minutes. Tip in the white wine and allow to bubble and reduce right down. Pour in most of the beef and chicken stock, keeping a little back just in case you need more. Bring to the boil, skimming as necessary.

Return the lamb shanks to the pan and ensure all are submerged. If necessary, top up with your remaining stock. Partially cover the pan and cook in the oven at 150°C for 1½ to 2 hours until tender. Remove the lamb shanks and leave to rest for a few minutes. Strain the liquid in the pan and boil until reduced by a half and thickened to a sauce consistency. Keep warm.

To serve, scoop a tablespoon of celeriac purée on to each (pre-warmed) dinner plate and place a lamb shank on top. Glaze with the warm sauce and serve with your chosen vegetables – shown here with our own Ballingham Kitchen Garden carrots.