Gin-Infused Lamb Shank Casserole

Gin's juniper backbone has a genuine affinity with slow-braised lamb, the same reason juniper berries turn up in classic red wine lamb braises. This gin-infused lamb shank casserole is rich, deeply flavoured, and guaranteed to have everyone asking for seconds.

Serves: 2 · Cooking & prep time: 3.5 hours

Ingredients

• 2 tbsp olive oil
• 4 lamb shanks
• 75ml Batts Hill Surrey Dry Gin
• Seasoned plain flour
• 1 large onion, finely chopped
• 2 large carrots, peeled and finely chopped
• 2 celery ribs, finely chopped
• 4 garlic cloves, thinly sliced
• 2 sprigs fresh rosemary
• 1 bay leaf
• 1 sprig lemon thyme
• 2 tbsp tomato paste
• 1½ cups red wine
• 2 cups lamb or beef stock
• Salt and pepper, to taste

Method

• Preheat the oven to 160°C/320°F.
• In a mixing bowl, add the lamb shanks and pour over the gin. Cover and toss well so the gin coats all sides of the shanks. Leave to stand while you prep the vegetables.
• Remove the shanks with a slotted spoon, reserving the gin-infused juices.
• Toss the shanks in seasoned flour and brown in a large, deep ovenproof pot until well browned on both sides. Remove and set aside.
• Fry the onion, carrot, celery and garlic until soft and fragrant. Add the herbs and tomato paste and cook for 30 seconds, then add the red wine, stock and reserved gin juices. Bring to a simmer, then return the lamb shanks to the sauce.
• Cover with a lid and place in the oven. Braise slowly for 2-3 hours until the lamb is soft and succulent.
• Remove from the oven and serve on a bed of creamy mashed potatoes.