Red meat often loses out in the health stakes – with many nutritionists advising we eat plenty of poultry and fish instead of meats like lamb. But lamb does have plenty of health benefits. As well as being a high quality source of protein, the meat also gives you iron, selenium, zinc, phosphorus and vitamin B12 – so plenty of essential vitamins and minerals. An excellent reason why you should try this tasty dish tonight.
Ingredients (serves 4)
4 lean lamb shanks
2tbsp rapeseed or olive oil
Salt and freshly milled black pepper
1 onion, peeled and sliced
500g baby carrots, tops removed or 4 medium carrots, peeled and roughly sliced
2 garlic cloves, peeled and chopped
2 large sprigs fresh rosemary leaves, roughly chopped
2 bay leaves
1 x 568ml bottle sweet cider
600ml good, hot lamb stock
150g pearl barley
1tbsp runny honey
280g marrow (deseeded) or courgette, roughly chopped
Method
Heat the oil in a large flame/heatproof casserole dish with a lid, season the lamb and cook for two to three minutes until it’s brown all over. Remove and set aside.
Preheat the oven to 170°C, 325°F, gas mark 3.
In the same dish, add the onion, carrots, garlic and herbs. Cook gently for a few minutes until lightly coloured. Add the cider, stock, barley and honey. Return the lamb shanks to the dish, cover and transfer to the oven and cook for two hours.
Remove from the oven and add the marrow or courgettes. Stir gently, cover and return to the oven and continue to cook for a further 30 minutes.
Serve with herb mash.
Recipe courtesy of simplybeefandlamb.co.uk
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