Introduction: My recipe for lamb Shankley had to contain red wine AND redcurrant jelly. This recipe requires some degree of self control as there is kitchen jiggery pokery to be done on return from the pub/match. So limit yourself to just the ten pints of lager.
William “Bill” Shankly OBE (2 September 1913 – 29 September 1981) was a Scottish footballer and manager who is best remembered for his management of Liverpool. He is regarded as one of football’s greatest ever managers.
Preparation time: 1 day
Cooking time: 3½-4 hours (easily enough time to go to the match and back)
Home kit: direct heat proof casserole, plate for resting stuff.
Away kit: 4 plates, knives and forks
- 1 tbsp. olive oil
- 4 lamb shanks, trimmed
- 1 carrot, peeled, cut into four
- 1 large stick celery, cut into four
- 1 onion, peeled, cut into four
- 10 whole peppercorns
- 3 garlic cloves, peeled, crushed lightly
- bunch fresh thyme
- 3 rosemary sprigs
- A bay leaf, cracked
- ½ bottle light fruity red wine
- Same amount (2/3 pint) vegetable stock
- 6 tbls. Tomato puree
- Generous pinch sea salt
- 5 tbsp. redcurrant jelly
Method: Preheat your oven to 160oC TOMORROW!
Heat the oil in the heatproof casserole over a medium high heat and brown the lamb shanks all over, until evenly coloured. This takes about 30 mins. Set them aside.
Reduce the heat and add the carrot, celery, onion. Fry until the onion is soft and translucent. About 5 mins. Add the garlic, fry for another minute and lastly the peppercorns and herbs (put them in a bag if you like to make things easier, no need to strain stuff later).
Pour in the wine and stock, add the tomato puree, pinch of salt and stir it up, now return the shanks to the casserole and set it aside to cool. Chill in the fridge overnight. (This helps to tenderise the meat.)
The next day (see, told you), preheat the oven to 160oC/325oF/Gas 3. Place the casserole, covered with a lid, into the oven and cook for 2-2½ hours, or until the meat is tender. If you’re back from the pub, slightly uncover the pot for the last hour so that the liquid will start to reduce. If the simmering becomes too lively during cooking, reduce the temperature slightly. Or just leave it covered, it’ll be fine.
Remove the casserole from the oven. Remove the shanks from the cooking liquid and place in a roasting dish. Spoon over a couple of ladles of the cooking liquid to keep the shanks moist. Roast the shanks in the oven for a further 30 minutes, or until the meat is falling off the bone. Take out of the oven cover with foil and leave to rest for about 30 mins.
While it’s resting remove the vegetables from the cooking liquid by straining through a sieve. Heat the cooking liquid until boiling, then simmer down until the volume has reduced by half, unless of course you’ve been down the pub for hours and it’s reduced to smithereens already. Stir in the redcurrant jelly until melted.
Full time results
Serve the lamb shanks and reserved vegetables with mashed spuds, seasonal vegetables and the gravy.
Hmmm mmm. Lamb Shankly was made for me and I was made for Lamb Shankly.