Beer Braised Lamb Shank

Caramelised Brown Onion Garlic Mash, Tender stem Broccoli and Braising Juices

Ingredients - serves 2

2 x Scotch Lamb Shanks
50g Plain Flour
500ml Lamb Stock
500ml Hops enriched Craft Beer
2 x Brown Onion
2 x Carrots
1 x Leeks
1 x Celery
2 x Garlic
4 x Potatoes (Albert Bartlett)
6 x Broccoli
6 x Chestnut Mushrooms
Splash Sherry Vinegar
75g Unsalted Butter
30ml Cream
1 x Bay Leaf
Pinch Origano
Pinch Cloves Ground
Pinches Sea Salt
Pinches Crushed Black Pepper
50ml Extra Virgin Olive Oil

Method 

• Season shanks and dust with seasoned flour, heat up pan and sear on all sides. 
• Remove shanks when nicely browned. 
• Wipe pan with paper towel and in little oil, brown the onion, carrot, celery, leek and garlic.
• Place vegetables, shank, aromats and lamb stock in casserole bring to boil, then simmer for 90 mins.
• Deglaze vegetable pan with the beer, reduce by 1/3 and then add to casserole, remove lid.
• Wash, peel and cut potatoes, place onto steamer tray and steam in flexipan.
• Finely chop remaining onions and garlic, slowly caramelise in pan, adding Sherry Vinegar, deglaze.
• Wash, dry and finely slice chestnut mushrooms, lightly pan fry till golden brown.
• When potatoes are cooked, place into pan, add hot cream and some butter, and mash till fluffy light.
• Add caramelised onions and garlic
• Remove shanks when cooked, crank up heat and reduce juices till correct consistency.
• Pass, add mushrooms, check seasoning and keep warm.
• Steam broccoli in flexipan, during which time start plating up, mash first, then shank covered in sauce.
• Lastly, position the lightly steamed and seasoned broccoli 
• Garnish with potato crisps and enjoy!