Braised Lamb Shanks with Titanic Plum Porter.

• 2 Lamb Shanks
• 2 celery sticks, finely chopped
• 1 carrot, finely chopped
• 1 onion, finely chopped
• 1tbsp plain flour
• 1 glass red wine (rough as ya like!)
• Lamb or beef stock
• 1 handful of small onions (peeled)
• 1 handful of small button mushrooms
• Mashed potatoes

A few years ago it was possible to pick up lamb shanks for a very little money but now they are a staple of the gastro pub, they are somewhat more expensive. However, they are worth every penny.

Pour a little oil into a medium saucepan with a lid. Brown off the lamb shanks, ensuring that all sides are thoroughly browned. Remove the shanks from the pan and pop on a plate. Add the chopped vegies and brown them too. Add the wine and allow it to reduce by half, throw in the flour and stir. Pop the shanks back into the pot and pour in enough stock to come about 3/4 of the way up the shanks. Put the lid on and boil gently for 90 to 120 minutes, turning the shanks once in a while.

In the meantime pour a little oil into a roasting tin, and put the onions in. roll them about a bit then put in an oven at about 170 c for about 30 minutes.

When the shanks are nearly falling off the bone, lift them out of the liquid and put them on a warm plate, cover with foil. strain the vegies from the gravy and return the liquid to the pan. Add the button mushrooms whole into the liquid. The roasted onions and the shanks can now be added back to the gravy and warm through.

A quick word about mashed potato: Mash the cooked spuds with some butter and some milk or cream. consider how much butter you want to use then double it! I tend to whisk mine a bit at the end.

The Match

If I were matching a wine with lamb I would tend to start with Bordeaux as it's a classic pairing. However, we are matching a beer so, on the basis that a good claret will give flavours of blackcurrant and other red fruit I decided to go with a beer that also offered fruit. Titanic Plum Porter has rapidly become this breweries best seller. For those of us who occasionally like our beers on the dark side this is a superstar! The plum in the mix gives both flavour and sweetness. The match worked very well with the limited bitterness backing up the richness of the gravy.