Braised Lamb Shank with Honey Roast Garlic by Tom Aikens

This is one of my favourite winter dishes. It’s all cooked in the same pot, and the pearl barley
takes on all the flavour from the braising juices.

1. 1

   Season the lamb shanks with salt and pepper. Place a large casserole
   pot on a medium heat, add the vegetable oil and 20g butter, once golden
   brown add the seasoned lamb. Colour the lamb all over in the pan until
   golden brown, which will take approx 8–12 minutes, then remove from
   the casserole onto a tray.
   During this time cut the carrots, shallots and onions into 2.5cm pieces,
   but keep them separate. Add the carrots first to the pan and a little
   seasoning, cook for 5–8 minutes then add onions, shallots, split garlic
   cloves and thyme. Keep colouring these for a further 6–8 minutes then
   add 10 turns of freshly milled black pepper.
   Once they are all caramelised turn the heat down and add the tomato
   paste. Cook for a further 2 minutes, then add the flour and cook again
   for 2 more minutes. Add the stock and chopped tomato, turn the heat
   up and bring this to a slow simmer, then skim off the scum.
   Add the pearl barley and the lamb shanks back to the casserole. Cover
   with a lid and cook in the preheated oven for 2 1/2 hours.
   While this is cooking you can then make your honey roast garlic. Place
   a small sauté pan on a very low heat. Add the olive oil and butter and
   when the butter has just melted, add the garlic, cut-side down, with the
   thyme. Add a little salt and then cook very slowly until the garlic starts
   to colour. After approx 15 minutes, turn over and add the honey, then
   continue cooking until the garlic is soft for about another 15–20 minutes.
   Once the lamb is cooked, serve a shank on each plate, with some of
   the pearl barley and vegetables, and a half garlic bulb. Serve with
   a refreshing ice-cold glass of Coca-Cola.
   This is one of my favourite winter dishes. It’s all cooked in the same pot, and the pearl barley
   takes on all the flavour from the braising juices. Serve with the roast garlic and mash.