Alive and Cooking
 

Poor Mans Ham

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  • 4 lamb shanks 
  • 6 carrots, peeled 
  • 8 white potatoes, peeled 
  • 3 cloves garlic 
  • 10 peppercorns
  • 5 cloves
  • 1 tbsp nutmeg
  • 1 tbsp mixed spice 
  • 1 tbsp fennel seeds
  • Salt and pepper
  • 150 g unsalted butter, cubed 
  • 200 g plain flour 
  • 750 ml apple cider vinegar
  • Extra virgin olive oil 

In a saucepan, add a handful of sugar, a handful of salt, the spices, peppercorns and enough water to dissolve. Once dissolved, pour in the vinegar, add the shanks and enough water to cover. Refrigerate for 4 days. Once refrigerated, remove the lamb and seal in a pot with a generous amount of oil. Pour in 3 ladles of the brine liquid, enough water to just cover and simmer for 3 hours. Remove the lamb once cooked, keeping the pan juices.

Boil the potatoes, carrot and garlic until soft, then drain, add a good sprinkle of salt, pepper and mash. For the gravy, mix together the flour and 250 ml water. Pour in with the remaining pan juices and whisk until smooth. 

Serves 4

Poor Mans Ham