Irish Lamb Shank Stew
from the kitchen of Denis O'Neill
       —author of Whiplash: When the Vietnam War Rolled a Hand Grenade Into the Animal House.

1 lamb shank per person
Beef stock to cover
1 cup red wine
Several carrots, chopped
1 large yellow onion, chopped
Mashed or boiled potatoes
Brussels sprouts, cooked

Brown the lamb then slow cook the
shanks in the beef stock, wine, carrots
and onions for approximately 2-3 hours
or until the meat falls off the bone.

Add a splat of mashed or boiled
potatoes and Brussels sprouts to the
plates.

Strain the remaining liquid and "mush"
from the bottom of the cooker and
drizzle over the spuds and sprouts,
then lift your glass and say, "Slainte!"

Editor's Note:
The marrow is delicious and can be
eaten as is or on toast points.


 

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