Pot roasted lamb shank

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  • 2 lamb shanks
  • Butter
  • 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.

Published by The Saxon forager

Wiltshire, UK based. I live with my wife & daughter, dog and chickens.

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