Ingredients
* 8 lamb shanks, knuckles removed, trimmed
* Sea-salt flakes and freshly ground black pepper, to season
* 3 tsp ground allspice
* 100ml extra virgin olive oil
* 3 medium carrots, peeled, diagonally sliced into 2cm-thick chunks
* 3 sticks celery, thinly sliced
* 8 eschalots, peeled, halved
* 10 cloves garlic, crushed
* 3 Tbsp dried Greek oregano
* 4 fresh bay leaves
* ¼ cup honey
* 2 x 375ml bottles pale ale
* 1L chicken stock
* Cooked pasta (like stelline or orzo), to serve
Method
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Preheat oven to 170°C. Season shanks with salt and pepper, then sprinkle over allspice.
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Put ½ of the oil in a large heavy-based ovenproof saucepan over a medium-high heat. Add lamb shanks and cook, turning occasionally, in 2 batches, until browned all over. Set aside on a plate.
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Reduce heat to low and add remaining oil to pan. Add carrot, celery, eschalot, garlic and oregano and cook, stirring occasionally, for 15 minutes or until softened.
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Return lamb to pan, standing upright so meat is among vegetables and each bone is sticking out.
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Add bay leaves, honey, pale ale and stock, then increase heat to medium and bring to a simmer.
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Cover with a lid, then transfer pan to oven and cook for 1 hour. Remove lid and cook for a further 1 hour or until meat falls away from the bone easily.
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Divide cooked pasta among serving bowls, then top with lamb shanks and vegetables to serve.