Scrumpy lamb shanks are named for the cider they are traditionally cooked in. You can also use uncarbonated apple juice in this dish.
8 frenched1 lamb shanks
15 ml plain flour
45 ml olive oil
1 onion, finely diced
1 small carrot, peeled and finely diced
2 stalks celery, finely diced
250 ml beef stock
750 ml apple cider OR apple juice
2 large green apples, peeled, cored and cut into large chunks
1 bay leaf
Preheat the oven to 180°C
Season the shanks with salt and freshly ground black pepper and dust with the flour
Heat 30 ml of the olive oil in a large pan over medium heat
Brown the shanks well on all sides and place in a large baking or casserole dish
Heat the remaining oil in the frying pan, then add the onion, carrot and celery.
Sauté for 3 minutes, or until the onion is soft
Add the stock and stir to mix
Pour the mixture over the shanks, then add the cider, apples and bay leaf
Cover and bake for 2 hours, or until the lamb is very tender, turning the shanks from time to time, and adding a little more stock or water if needed to keep them just covered with liquid
To "french" a bone means to cut the meat away from the end, so that part of the bone is exposed.