Slow-Braised Lamb Shank with Blackberry & Rosemary Jus

Ingredients

For the Lamb Shanks

• 4 large lamb shanks (approx. 400-500g each)
• 2 tbsp olive oil
• 1 large onion, roughly chopped
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 200ml dry red wine (e.g., Merlot, Cabernet Sauvignon)
• 750ml good quality gluten-free beef stock
• 4 sprigs fresh rosemary
• 2 bay leaves
• Salt and freshly ground black pepper to taste

For the Blackberry & Rosemary Jus

• 1 cup fresh or frozen blackberries
• 1 tbsp balsamic vinegar
• 1 tbsp honey
• 1 sprig fresh rosemary
• Reserved braising liquid from the lamb shanks

For the Roasted Root Vegetables

• 500g potatoes (e.g., Maris Piper or King Edward), peeled and chopped into 2-inch chunks
• 2 large parsnips, peeled and chopped into 2-inch chunks
• 2 large carrots, peeled and chopped into 2-inch chunks
• 2 tbsp olive oil
• 2 tbsp unsalted butter, melted
• 1 sprig fresh rosemary, leaves picked and roughly chopped
• Salt and freshly ground black pepper to taste

Instructions

Prepare the Lamb Shanks

1. Preheat your oven to 160°C (325°F) / Fan 140°C (285°F).
2. Season the lamb shanks generously with salt and pepper.
3. Heat the olive oil in a large, oven-safe Dutch oven or heavy-bottomed pot over medium-high heat. Sear the lamb shanks on all sides until deeply browned. Remove the shanks and set aside.
4. Add the chopped onion, carrots, and celery to the pot. Sauté for 8-10 minutes until softened and lightly caramelised. Add the minced garlic and tomato paste, cooking for another 2 minutes until fragrant.
5. Pour in the red wine, scraping the bottom of the pot with a wooden spoon to deglaze and release any browned bits. Bring to a simmer and cook for 5 minutes, allowing the alcohol to burn off slightly.
6. Return the seared lamb shanks to the pot. Add the beef stock, fresh rosemary sprigs, and bay leaves. The liquid should almost cover the shanks; add a little more stock or water if needed.
7. Bring the liquid to a gentle simmer, then cover the pot tightly with a lid.
8. Transfer the pot to the preheated oven and braise for 2.5 to 3 hours, or until the lamb is fork-tender and practically falling off the bone.
9. Once cooked, carefully remove the lamb shanks from the pot and set aside, covered, to rest.

Make the Blackberry & Rosemary Jus

1. Strain the braising liquid through a fine-mesh sieve into a clean saucepan, discarding the solids (vegetables, rosemary, bay leaves).
2. Skim off any excess fat from the surface of the strained liquid.
3. Add the blackberries, balsamic vinegar, honey, and a fresh sprig of rosemary to the saucepan.
4. Bring the jus to a simmer over medium heat and reduce by about one-third, or until it has a rich, slightly syrupy consistency. This should take about 15-20 minutes.
5. Taste and adjust seasoning if necessary. Remove the rosemary sprig before serving.

Roast the Root Vegetables

1. While the lamb is resting and the jus is reducing, preheat your oven to 200°C (400°F) / Fan 180°C (350°F).
2. In a large bowl, toss the chopped potatoes, parsnips, and carrots with olive oil, melted butter, chopped fresh rosemary, salt, and pepper until evenly coated.
3. Spread the vegetables in a single layer on a large baking tray.
4. Roast for 30-40 minutes, turning halfway through, until tender and beautifully caramelised.

To Serve

Place a generous portion of roasted root vegetables on each plate. Top with a tender lamb shank and spoon a generous amount of the rich blackberry and rosemary jus over the lamb and vegetables. Garnish with a fresh rosemary sprig if desired.

Serving Suggestions

• Serve alongside creamy mashed potatoes or a simple green salad for added freshness.
• A sprinkle of fresh parsley or thyme can add a pop of colour and herbaceous aroma.

Pairing Tips

• Red Wine: This dish truly shines with a bold, full-bodied red wine. A Syrah/Shiraz with its peppery notes, a rich Cabernet Sauvignon, or a rustic Chianti Classico will complement the deep umami of the lamb and the sweet-tart jus beautifully.
• Dry Cider: For a refreshing alternative, a premium Dry Cider with good tannic structure and fruity complexity will cut through the richness of the lamb while harmonising with the blackberry notes. Look for traditional West Country ciders.
• Porter/Stout: A robust Porter or a rich Stout with notes of dark fruit, chocolate, or roasted malt can provide a surprisingly excellent pairing, mirroring the depth of flavour in the dish.