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- 2 lamb shanks
- 1 onion (peeled)
- 2 turnips
- 2 white carrots or parsnips
- 2 sticks of celery
- 1 tablespoon honey
- 100 ml mead
- 1 tablespoon flour
- 1 litre beef stock
- 2 bay leaves
- 2 teaspoons black peppercorns (crushed)
Melt some butter in a large skillet or frying pan. Add the lamb shanks and sear them for 10-15 minutes. Leave to one side
Melt some butter in a large casserole dish or cauldron. Chop the onions, Turnips, carrots/parsnips, and celery and add to the dish. Add the honey, mix well and cook for 10 minutes.
Stir in the mead, flour, peppercorns & bay, followed gradually by the beef stock. Bring to a simmer.
Add the lamb to the dish and cook, covered if possible, for 2.5- 3 hours or until the lamb is falling off the bones.