These lamb shanks are cooked using marmalade, whiskey, barley and the spices used in making haggis.
Preheat your oven to 170°C (325°F). Season 2 lamb shanks with salt and freshly ground black pepper and sear them in a little oil until well browned on all sides. Remove to a plate. In an oven-proof casserole, cook 2 finely chopped fatty rashers of bacon in a little oil until the fat renders. Add 1 chopped onion followed by 1 carrot and 1 celery stick, both chopped and continue to cook until everything is softened. Add ¼ of a teaspoon of of freshly ground black pepper, ¼ of a teaspoon of freshly grated nutmeg, ⅛ of a teaspoon of ground allspice and a generous pinch of ground cloves. Deglaze with 45ml (1½ fl oz) of scotch whiskey, scraping everything off the base of the pan. When the whiskey has evaporated add 2 teaspoons of flour and 2 teaspoons of bitter marmalade (I used cumquat). Gradually add 1½ cups of beef stock and bring to a simmer. Add the lamb shanks and a fresh bay leaf, cover everything well and bake for 2½ hours. Remove from the oven and adjust the seasoning if necessary. Add ½ a cup of pearl barley and mix it in, making sure it’s all in the liquid. Return the casserole to the oven for a further 30 minutes until the barley is tender and has absorbed the liquid.
*Adapted from this Jamie Oliver recipe.
michelle picker cooks 