Slow cooked lamb shank with Guinness and Picon

Slow cooked lamb shank is always a winner and particularly so in winter. When marinated overnight in the strong stout flavor of Guinness and the intense orange fragrance of Picon you have an exceptional dish. You can serve it in its own  jus reduction or with a delicious mushroom sauce along with mashed celeriac,  potatoes or flageolet beans.

Ingrédients (for braising in slow cooker)

4 lamb shanks pan fried and sealed

1litre home made chicken stock

2 parsnips  peeled and cut in quarters

2 carrots peeled and cut in quarters

2 celery stalks roughly chopped 

1 quart of celeriac roughly cut

1 leek roughly chopped 

2 heads of garlic horizontally cut in half

2 sprigs of thyme 

1 chili 

1 Rosemary sprig

2 bay leaves

2 bottles of Guinness stout 

1 shot of Picon

2 dried organic orange peels

Method:

Place all the above into a slow cooker and preferably just before you retire to bed! Next day it will be ready to serve. You may wish to strain and reduce the sauce further. 

Serve with the sauce of your choice ( or jus reduction). Below is our shank served in a creamy mushroom sauce: