Clodagh's Irish stout lamb shanks with celeriac mash
By Clodagh McKenna
Clodagh's take on classic Irish lamb shanks is a comfort food masterpiece.
2 red onions, peeled and finely chopped
3 tablespoons olive oil
1 handful of raisins
3 heaped tablespoons thick-cut marmalade
1 tablespoon Worcestershire sauce, plus extra for serving
7 fluid ounces Irish Stout Beer
4 lamb shanks
4 sprigs of fresh rosemary, leaves finely chopped
4 cups organic chicken broth
2 small celeriacs (or one large), peeled and roughly chopped
3 fluid ounces cream
1 ounce butter
1 teaspoon freshly grated nutmeg
Sea salt and freshly ground black pepper
Place a casserole pot of a medium heat and pour in two tablespoons of olive oil. Then stir in the finely chopped onions, cover and simmer for five minutes. Next add in the raisins, marmalade, Worcestershire sauce and Guinness and stir. Leave to simmer for 10 minutes.
Place a frying pan over a medium-high heat and pour in one tablespoon olive oil. Next brown the lamb shanks on each side, cook them in batches. Once the lamb is browned, sprinkle the fresh rosemary on top. Using tongs, move the shanks into the casserole and pour all the lamb juices and rosemary on top.
Add the stock, put the lid on, turn the heat down to low and leave to slowly cook for three hours.
While the lamb shanks are cooking, make the celeriac mash. Place the celeriac in a saucepan and cover half way with cold water. Then place over a high heat and bring to the boil. Once the water has started boiling reduce the heat to a simmer and cook for 25 minutes or until the celeriac is cooked. Gently warm the cream and butter together over a low heat and then pour over the cooked celeriac, season with sea salt and freshly ground black pepper, and mash well
Once the lamb shanks are cooked, liquidize the gravy and place in a saucepan over a medium heat and allow to thicken and reduce.
Place the lamb shanks in the middle of a large warmed platter, pour the gravy on top, and spoon the celeriac mash around the platter.
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