1heaped Tbsptomato ketchupor 1 chopped roma tomato
2TbspWorcestershire sauce
3/4cupGuinness or other dark alea half bottle
4lamb shanksthere is enough sauce to make 6 shanks
6-8sprigsfresh rosemary
1quartorganic chicken stock
Instructions
Heat 1-2 tablespoons of olive oil in a dutch oven. Brown the lamb shanks – you can cook them in batches if needed--turning every few minutes. Once they are browned, add the rosemary leaves. Move them around in the pan to get crispy, but don't let them burn. Remove the shanks, rosemary and all but about 1-2 tablespoon of fat to a plate (I had no fat in the pan).
If there isn't enough fat left from browning the lamb shanks, add 1-2 tablespoons of olive oil to the dutch oven. Add the chopped onion and stir over medium heat until the onions start to caramelize. Add the raisins, marmalade (or jam or chutney), ketchup, Worcestershire sauce, stock and beer. Stir well, then let simmer for a few minutes
Return the lamb shanks to the pan, reduce heat, cover and cook until very tender, about 2-3 hours.
When the lamb shanks are ready, carefully move them to a platter, making sure the meat stays intact, and keep warm. Remove any rosemary stems you can find, then blend sauce with a stick blender until (more or less) smooth. Continue cooking to thicken. There is enough sauce to top the lamb and have leftovers for potatoes or noodles.
Nutrition
Calories: 335kcal
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.