Recipe: Cider And Date Lamb Shank
Upskill yourself with this delicious gourmet recipe. If you've ever had lamb shank before you'll know the slow cooked meat is totally irresistible as it falls off the bone. We serve it with pureed parsnip and foaming, golden butter with apples, dates and sage. Perfection!
- 1 tbsp olive oil
- 4 lamb shanks
- 4 shallots
- 2 cloves garlic
- 2 sprigs fresh rosemary
- 500 ml cider
- 500 ml chicken stock
- 400 g parsnips
- 500 ml whole milk
- 2 tbsp grated parmesan
- 1 tbsp cold butter
- 400 g cooked butterbeans
- 1 apple
- 2 sprigs fresh sage
- 1/2 tbsp butter
- 6 dates
Cook The Lamb Shanks
Heat a glug of oil in a large saucepan and add the lamb shanks.
Peel and quarter the shallots and crush the garlic.
Brown the lamb shanks all over before adding the shallots, garlic and rosemary. Pour in the cider and chicken stock.
Bring to a boil then reduce the heat right down and cover with a lid and simmer for 1 1/2 hours.
Remove the lid and simmer for another 1 1/2 hours, until the meat is tender.
Reduce The Sauce
Once cooked and almost falling off the bone, carefully remove the lamb shanks from the liquid.
Turn the heat right up, add the beans and reduce for 50 minutes, then add the shanks back in and continue to reduce for another 10 minutes, or until you have a saucy consistency.
Make The Parsnip Pureé
Peel the parsnips and chop into big chunks and heat the milk in a medium saucepan over a high heat.
When the milk is almost boiling turn the heat down to low-medium and add the parsnip. Cook for 20-25 minutes, until it’s very soft.
Drain, saving the milk, and tip the parsnip into a blender. Blend, slowly adding about half of milk until you get a smooth puree (you will not need all of the milk).
Add the parmesan and the butter while still blending, pour back into a saucepan and set aside.
Cook The Dates And Apples
Peel and dice the apple into 1cm cubes and chop the sage.
Halve the dates and take out the stone.
Heat a frying pan over a high heat and add the butter. When it’s foaming, add the apple. Fry for 5 minutes, until golden brown and add the sage and dates. Fry for another 2 minutes.
Reheat the puree over a low heat. Add the lamb shanks back into the hot sauce to reheat.
Add the puree to the plates and place the shank on top with a little sauce.
Spoon over the apple and dates, garnish with deep fried sage leaves if you want and serve up!
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