Lamb Shanks in Spiced Ale

Name: Lamb Shanks in Spiced Ale
Cuisine: British
Ingredients: 240 ml / 8 fl oz / 1 cup chicken or lamb stock; bouquet garni (2 sprigs thyme, 2 sprigs parsley and 1 sprig rosemary, tied together); bouquet garni (2 sprigs thyme, 2 sprigs parsley and 1 sprig rosemary, tied together); bouquet garni (2 sprigs thyme, 2 sprigs parsley and 1 sprig rosemary, tied together); 2 onions, peeled and chopped; 1 tbsp plain flour; 360 ml / 12 fl oz / 1 ½ cups golden ale (if you are using a 330 ml / 11 fl oz can just add a little more stock); 240 ml / 8 fl oz / 1 cup chicken or lamb stock; 1 tbsp red wine vinegar or verjuice; 1 tbsp red wine vinegar or verjuice; 2 tbsp chopped fresh parsley; bouquet garni (2 sprigs thyme, 2 sprigs parsley and 1 sprig rosemary, tied together); 100 g / 4 oz / ¾ cup raisins; 1 tbsp date syrup (or dark brown sugar); 1 tbsp date syrup (or dark brown sugar); 2 pinches / 40-60 saffron strands, crushed; ½ tsp salt; 2 tbsp boiling water; 4 lamb shanks; 2 tbsp vegetable oil; salt and pepper to season; salt and pepper to season; ½ tsp ground cinnamon; ½ tsp ground mace; ½ tsp ginger; ½ tsp ground black pepper

Preparation info

Difficulty
Complex

Appears in

Fool's Gold

By Sam Bilton

Published 2022

About

Adapted from the recipe ‘To make stewed steakes’ in The Good Huswifes Handmaide for the Kitchen (1594).

Ingredients

2 pinches / 40-60 saffron strands, crushed
2 tbsp boiling water

Europe
United Kingdom
Main course

Method

Before you start cooking the lamb shanks infuse the saffron in boiling water.
In a separate bowl mix the salt and ground spices.
Heat the oil in a large, lidded, flame proof casserole. Season the lamb shanks with salt and pepper then brown in the oil. Remove the shanks and drain on absorbent paper.
Fry the onion until lightl