Seamus Sheridan, Sheridan's Cheesemonger talks food, GAA and Irish Food

Sticky Shank of Lamb

Who does not like a sticky tasty lamb shank?

This is a simple recipe, one that requires patients but worth the wait.

Serves 4

4 small lamb shanks

3 tbsp. of olive oil

1 large onion chopped finely

2 carrots, peeled and diced finely

5 cloves of garlic finely chopped

1small tin of chopped tomatoes

500ml of red wine

4 tbsp. of brandy

500ml of water

1 tsp. of chopped rosemary

1 bay leaf

Salt, pepper and a little sugar

In a large casserole, fry the lamb shanks in the oil until nice and golden on all sides remove from the pan. In the same oil fry the onion and carrot until the onion is soft, now add the garlic and tomatoes, and cook out for a few minutes.

Put the shanks back into the pan with the tomatoes and pour in the wine, brandy, rosemary, bay leaf and water. Season with salt, pepper and sugar and cook over a low heat so that the liquid barely simmers for two hours or until the meat is tender and falls away from the bone. You can also put this in the oven at 140 degrees if you prefer, but make sure it is covered with a lid.

The secret of this dish is to cook it and let the sauce reduce until nice and sticky, serve with crisp roasted potatoes and a little salad. Magic..