Perfect Sunday Supper (or Monday, Tuesday, Wednesday...)

I think it was the second homemade Damson Gin last night that was the catalyst for needing comfort food today.  It wasn’t a heavy night for a Burns night celebration but it was a good fun evening with friends.  So after a slow start and a busy day, a little bit of something nourishing, gorgeous to taste and very importantly easy to prepare was necessary.  So here it is, simply perfect slow cooked Lamb Shanks in Red Wine, Balsamic and Honey with caramelised Onions and Pancetta, perfect with the family or for supper with friends.

Lamb Shanks with Balsamic and Honey

Serves 2 – multiply up for more

2 Lamb Shanks

1 Red Onion (thinly sliced)

2 cloves of Garlic (finely chopped)

1 tbsp Balsamic reduction

1 glass Red Wine

1 tbsp Runny Honey

300ml Chicken Stock

1 stick of Celery (cut into 2” chunks)

1 tbsp Tomato Puree

1 Sprig of Rosemary

Splash of Olive Oil

Knob of Butter

Sprinkling of Plain Flour

Salt and Pepper

Dust the lamb shanks with seasoned flour and set aside.

Melt half of the olive oil and butter in a sauté pan (big enough to take the shanks in a few minutes) and sauté the onions, celery, rosemary and pancetta.  Leave on a low heat so they do not brown but start to caramelise.  This will take around 10 minutes.  Take off the heat and place in the slow cooker.

Return the pan to the cooker and with a little more olive oil and butter brown the lamb shanks on all sides, place these into the slow cooker with the onion mixture. 

Once again return the sauté pan to the heat and pour in the balsamic, red wine and honey and let it come to the boil.  Add the chicken stock and stir to combine.  When it reaches boiling point again pour over the lamb shanks, season (you can always adjust this later so don’t be too generous at this stage) and cook on the high setting for 1 hour, turn down to a low setting for a further 5 hours.  During the cooking time, spoon the sauce over the lamb a couple of times.

When the lamb is cooked and falling off the bone, remove the lamb from the slow cooker and set aside keeping it warm.  Pour the juices from the slow cooker into a saucepan and boil (this will take 10-15 minutes) to reduce down to a syrup consistency, pour over the lamb shanks.

Serve piled up with potatoes and cabbage.  Don't worry about plating it up as you would for a Michelin Star restaurant, this is good rustic food that tastes devine.  Anyway this is supper not Masterchef!