Black Fox and Lamb Shanks

Vinceremos has won the best value award in our 2013 Organic Food Awards, for its Black Fox Cider, from Dunkertons Cider Company, The judges said the cider had "good dryness" with a "fizz that carries the aroma". Obviously the cider is great to drink as is, but if you're feeling adventuress, why not try this delicious lamb and cider dish. You can find out more about all the Food Award winners here.

Serves 4

Black Fox CiderIngredients

  • 4 lamb shanks
     
  • 1 500ml bottle Dunkertons Black Fox (actually the chef can probably enjoy 150ml whilst cooking!)
     
  • 4 streaky bacon rashers
     
  • 2 medium onions, sliced
     
  • 6 garlic cloves
     
  • 1 tsp ground allspice
     
  • A bunch of marjoram (bees and butterflies gently shaken off) (or 4 tbsp fresh leaves/1 tbps of dried)
     
  • 80g hazelnuts skinned and lightly toasted
     
  • 2-4 tablespoons rapeseed oil
     
  • 1 tbps quince jelly if possible, otherwise sugar

Method

  1. Pre-heat oven to gas mark 4, 180°C.
     
  2. In roasting pan warm 2 tbsp oil gently on top of the stove.
     
  3. Chop bacon small and fry in pan, stirring. Remove bacon to drain on kitchen paper.
     
  4. Return pan to low heat and stir in sliced onions, 4 of the garlic cloves sliced and the allspice, adding more oil if too dry.
     
  5. Place 2 sprays of marjoram on top, or stir in 2 tbsp fresh leaves/half tbsp dried.
     
  6. Put lamb shanks on top and put dish in centre of oven.
     
  7. Roast for 15 minutes, bring out of oven and back on to top of stove. Reduce oven temperature to gas mark 2, 150°C
     
  8. Pour 250 ml Black Fox around lamb, bubble up and cover pan loosely with foil.
     
  9. Return to oven for 1.5 hours till well done and tender.
     
  10. While the lamb is cooking, grind the hazels, 2 cloves garlic and remaining marjoram together.
     
  11. Remove Shanks to warm plate. Put onions and garlic (removing marjoram stems if used) in warm bowl.
     
  12. Add 100ml cider to pan and boil up, taste for seasoning, adding quince jelly/ 1 dessert spoon sugar if desired. Reduce a little. Strain into warm jug.
     
  13. Serve your guests individually: on each (large) plate put spoonful of the onion, scatter bacon, place a shank on top, and sprinkle the nut mixture over the meat.






 

 

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