- 2 shallots
- 1 clove garlic
- 1 tsp ground ginger
- 4 lamb shanks
- 750ml bottle cider
- 12 mint humbugs
- Salt and freshly ground black pepper
- Freshly chopped mint or parsley, mixed
- Preheat the oven to gas mark 3, 160°C.
- Finely chop the shallots and garlic, and dust the lamb with the ginger. Heat a non-stick frying pan and brown the shanks all over – you should be able to do this without adding any oil. Nestle the shanks into a snuggly fitting flameproof casserole dish and add the shallot and garlic. Heat half the cider in the frying pan, to get up any sediment left in the pan, then pour it over the meat. Add sufficient cider – and a little stock if necessary – to cover the meat and bring to the boil. Cover, then cook slowly in the oven for 3 hours, until the meat is very tender.
- Remove the shanks to a plate and keep them warm. Boil the cider vigorously until reduced to about a third (this might take about 10 minutes), then add the humbugs to the sauce. Simmer until they have dissolved, then season to taste. Serve garnished with freshly chopped mint and parsley.