Love British Food - High Peak Braised Lamb Shank with Marston's Ashes Ale

Recipes

Indulge in British food! Seek out in-season fruits and vegetables, quality British meat and some of our country’s fabulous cheeses and dairy produce when you are out shopping and use these to create delicious meals at home. What about trying some of our most traditional dishes, such as Shepherd’s Pie or Apple Crumble, and giving them a modern twist?!

If you have children, consider involving them in the preparation of the meal – British Food Fortnight is a great opportunity to teach them a few cooking skills as well as an appreciation of the pleasures and health benefits of eating good food.

There are lots of recipe ideas for you to try. Follow the Recipe menu options to find the one that tempts you most!

High Peak Braised Lamb Shank with Marston's Ashes Ale

Serve with mashed potatoes made with a spoonful of your favourite apple sauce. Delicious!

NB. High Peak Lamb grazes on the heather moors and grasslands of Kinder Scout, in the Peak District National Park in North Derbyshire.

Recipe &copy Ben Bartlett MHCIMA, Catering Development Manager – The Union Pub Company.

Ingredients

Ashes Ale Marinade 4 garlic cloves, crushed and peeled
Zest of a lemon
10 shallots, peeled
Sprig rosemary
350ml Marston's Ashes Ale
Pinch sea salt & freshly ground black pepper

Lamb
6 High Peak lamb shanks
4 tbsp olive oil
2 tins plum tomatoes
40g sieved flour
120ml Marston's Ashes Ale
Bunch flat leaf parsley, chopped

Method
Put the garlic, lemon zest, shallots, rosemary and 350ml Ashes Ale in a large deep dish.

Season and introduce the lamb shanks.

Marinate for at least 30 minutes preferably overnight

Heat oven to 180C (or gas mark 4)

Lightly oil a roasting tray

Add lamb shanks and marinade, cover with foil and cook for an hour

Turn the lamb shanks and add the plum tomatoes

Return to the oven and cook for another hour until the meat is soft and tender

Remove the lamb shanks and tomatoes, hold them in a warm oven

Put the roasting tray over a low heat and blend in sprinkled flour

Add the 120ml Ashes Ale, bring to the boil and add the parsley

Pour over the lamb shanks and tomatoes