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Cranberry-and-Port-glazed three-bird roast

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Cranberry-and-Port-glazed three-bird roast

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Hogget shanks

Cooking with

Hogget shanks

3 hours

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Hogget shanks

Serves 12

Difficulty Easy

Prep Time 30 minutes

Cooking Time 3 hours

Ingredients

Sunflower oil, for browning
12 hogget shanks
3 onions, roughly chopped
6 large carrots, roughly chopped
3 bay leaves
12-16 dried figs
1 celery stick, chopped
1 garlic head
2 rosemary sprigs
10 black peppercorns
1 t sea salt
500 ml Port
2 l beef stock
Sweet potato mash, for serving
Chutney, for serving

Method

Preheat the oven to 150°C. Heat the oil in a large casserole dish and brown the shanks. Surround with the onion, carrot, bay leaves, figs, celery, garlic, rosemary, peppercorns and salt. Pour over the Port and reduce the liquid by half.

Add the stock, making sure all the vegetables are covered. Cover and heat to just under boiling point, then transfer to the oven.

Cook slowly for 3 hours, checking after 2 hours; cooking time to make sure the dish does not dry out.

Serve with sweet potato mash and chutney.

Discover more slow roast recipes here.