Beer Lamb Shanks
Ingredients:
2-3 Lamb Shanks
1tsp Olive Oil
1 Large Onion
2 Carrots
3 Garlic Cloves
1/2tsp Dry Thyme
1/2tsp Dry Mint
1tsp Tomato Paste
1 Small Bottle of Beer
1tsp Cornflour
1 Knorr Lamb Stock Cube
2 Rosemary Sprigs
Salt & Pepper
Directions:
1. Place a cast iron pot or an oven-proof pot over medium-high heat.
2. Add the olive oil and brown the shanks from all sides. No need to cook them thoroughly, just give them some colour.
3. Remove the shanks, then add the sliced onion, garlic and carrot to the pot. Cook for about 5 minutes until they get a bit soft stirring constantly.
4. Add the thyme, mint and tomato paste. Mix well then add the beer.
5. In a small glass combine the cornflour with the stock cube with some hot water. For a thicker sauce add 2 teaspoons of cornflour.
6. Add the stock to the pot, give it a mix and add back the shanks. They should be half submerged.
7. Season with salt and pepper and finish it off with the rosemary sprigs.
8. Once it comes to a boil, turn off the heat and cover the pot.
9. Transfer it to a preheated 170°c oven and bake for 3 hours. Do not open or mix.
10. Serve with mashed potatoes.
11. You can also reduce the sauce further more by removing the shanks, and let it boil gently on a stove until it gets to your desired consistency.
12. Enjoy!