Guinness lamb shanks 

I stole this recipe off Jamie Oliver (with a few changes) because I don’t think I’ve ever cooked a recipe of his that’s gone wrong.

I made this for my boyfriend and his son, who, just so you know, gave every bit 10 out of 10 and I’m smug about it. Also I went all the way to sodding Croydon to my storage unit just for some kitchen equipment so I had to actually use it.

This takes some time but is gorgeous. Rich and hearty.

Ingredients: (for two):

• Two lamb shanks
• One red onion, finely sliced
• 1 tablespoon marmalade
• Half a tablespoon of ketchup
• 1 tablespoon Worscestershire sauce
• 170ml Guinnness
• 5 sprigs of rosemary, leaves off the woody bits and finely chopped
• 500ml chicken stock

In a casserole (or in pans and then bung it all together like I do) on a medium heat with a bit of vegetable oil cook the onions – Jamie says until they caramelise but this is bollocks. That takes forever. Literally an hour minimum. Just cook them gently until they start to brown without crisping up.

Stir in the marmalade, ketchup and Worcestershire sauce and a good bit of salt and pepper. It’ll go lovely and gooey and nice. Then chuck in the rosemary.

Add the Guinness and keep everything very gently simmering on a low heat.

Brown the lamb shanks in vegetable oil until they’ve got a good colour all over.

Pour the chicken stock into the Guinness and onions and stir. Add the lamb shanks, put the lid on and bung in the oven at 160°c/gas mark 3.

Cook for two and a half hours, then turn the meat.

Cook for another two and a half hours or until the lamb is falling off the bone.

Remove the meat and stick it back in the oven for ten minutes uncovered.

While you do this whizz the liquid and onions etc up in a blender (thank you Croydon) and then put on a medium/high heat on the stove to reduce until thick.

After the ten minutes in the oven take the lamb out to rest under tinfoil for at least another ten minutes. While you do this your gravy will become unctuous. I just really wanted to use that word.

Plate up, pour over the sauce. Serve with all butter mash, because what other mash is there? and lots of greens you have to force boys big and small to eat.