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Braised Sank of Lune Valley Lamb with Marston's Old Empire Gravy
Dragon at Tarvin - Marston's Pub Company Serves 4 people METHOD Roll the lamb in seasoned flour. Sear and brown in a deep casserole dish.
BRAISED SHANK OF LUNE VALLEY LAMB WITH MARSTON’S ‘OLD EMPIRE’ GRAVY From the George &
4 fabulous lamb shanks
4 tbsp dripping
1 litre Marston’s Old Empire
2 bouquet garni
1 large carrot, peeled and roughly chopped
1 stick celery, roughly chopped
2 tbsp redcurrant jelly
Salt and pepper
1 small bunch thyme
1 small tub soured cream
2 tbsp washed capers
The almost sweet taste of Old Empire pulls
out the best flavour from this wonderfully
tasty lamb. The slow braise removes most of
the formidable alcohol content from the
Empire leaving the hoppy, fruity aroma
flavouring the lamb. Serve this dish with a
pint of Old Empire.
Pour in Old Empire, thyme, bouquet garni, carrot, celery, redcurrant jelly.
Place lid or foil on casserole and place in medium oven for 2 – 3 hours, until meat almost falls from the bone.
NB: Check the pot every 30 minutes or so, turn the shanks and top up liquid with water, if necessary.
Lift shanks from pot and keep warm.
Remove as much fat as possible from gravy then strain.
Tip: Cook the day before, leave the shanks to cool and refrigerate – chill gravy and remove fat next day – reheat shanks in gravy.
Stir in soured cream and capers and check seasoning. Pour gravy over shanks and serve on top of mash and steamed kale.