Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat the oven to 160 degrees Celsius and soak a clay pot in water for 15 minutes to prevent cracking and promote even cooking.

2. 2

   Season 1.5 kilograms of lamb shanks generously with 10 grams of sea salt and 5 grams of freshly ground black pepper.

3. 3

   Heat 15 ml of olive oil in a large oven-safe pot over medium-high heat, then sear the seasoned lamb shanks on all sides until deeply browned, approximately 3-4 minutes per side, and set them aside.

4. 4

   Add 30 grams of unsalted butter to the same pot, then sauté 200 grams of diced brown onion, 200 grams of roughly chopped carrots, and 200 grams of roughly chopped parsnips for 5-7 minutes until softened.

5. 5

   Stir in 8 roughly chopped cloves of black garlic and cook for another 2 minutes until fragrant, then deglaze the pot with 60 ml of Scottish whisky, scraping up any browned bits from the bottom.

6. 6

   Return the seared lamb shanks to the pot, add 600 grams of medium quartered potatoes, 2 sprigs of fresh thyme, 1 sprig of fresh rosemary, and pour in 750 ml of lamb stock.

7. 7

   Carefully transfer all contents into the soaked clay pot, cover tightly with its lid, and braise in the preheated oven for 2.5 to 3 hours, or until the lamb is exquisitely fork-tender.

8. 8

   Carefully remove the clay pot from the oven, let it rest for 10 minutes before serving the tender lamb shanks and rich root vegetables directly from the pot, allowing the flavors to settle beautifully.