Burns Night lamb shanks
"Jamie cooks up a delicious Scottish-inspired recipe. Slow-cooked lamb shanks with a kick of whisky on a bed of creamy barley risotto...."
INGREDIENTS
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6 lamb shanks (roughly 400g each), French-trimmed (ask your butcher to do this for you)
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4 rashers of higher-welfare smoked streaky bacon
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olive oil
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1 onion
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1 red onion
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1 swede (800g)
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2 carrots
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2 sticks of celery
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10 allspice berries
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2 teaspoons black peppercorns
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5 cloves
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½ a nutmeg, for grating
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100ml Scotch whisky
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1 tablespoon marmalade
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1 heaped tablespoon flour
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1 litre organic beef stock
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2 fresh bay leaves
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RISOTTO
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2 leeks
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1 knob of butter (20g)
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450g pearl barley
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1.5 litres good chicken stock
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350ml semi-skimmed milk
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60g mature Cheddar cheese
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