8 lamb shanks, knuckles removed, trimmed
Sea-salt flakes and freshly ground black pepper, to season
3 tsp ground allspice
100 ml extra virgin olive oil
3 medium carrots, peeled, diagonally sliced into 2cm-thick chunks
3 sticks celery, thinly sliced
8 eschalots, peeled, halved
10 cloves garlic, crushed
3 Tbsp dried Greek oregano
4 fresh bay leaves
¼ cup honey
2 x 375 ml bottles pale ale
1 L chicken stock
4 cups orzo pasta (or stelline), to serve
- Preheat oven to 170°C. Season shanks with salt and pepper, then sprinkle over allspice.
- Put ½ of the oil in a large heavy-based ovenproof saucepan over a medium-high heat. Add lamb shanks and cook, turning occasionally, in 2 batches, until browned all over. Set aside on a plate.
- Reduce heat to low and add remaining oil to pan. Add carrot, celery, eschalot, garlic and oregano and cook, stirring occasionally, for 15 minutes or until softened.
- Return lamb to pan, standing upright so meat is among vegetables and each bone is sticking out.
- Add bay leaves, honey, pale ale and stock, then increase heat to medium and bring to a simmer.
- Cover with a lid, then transfer pan to oven and cook for 1 hour. Remove lid and cook for a further 1 hour or until meat falls away from the bone easily.
- Divide cooked pasta among serving bowls, then top with lamb shanks and vegetables to serve.