Burns Night lamb shanks

Name: Burns Night lamb shanks
Ingredients: 6 lamb shanks (roughly 400g each), French-trimmed (ask your butcher to do this for you); 4 rashers of higher-welfare smoked streaky bacon; olive oil; 1 onion; 1 red onion; 1 swede (800g); 2 carrots; 2 sticks of celery; 10 allspice berries; 2 teaspoons black peppercorns; 5 cloves; ½ a nutmeg, for grating; 100ml Scotch whisky; 1 tablespoon marmalade; 1 heaped tablespoon flour; 1 litre organic beef stock; 2 fresh bay leaves; RISOTTO; 2 leeks; 1 knob of butter (20g); 450g pearl barley; 1.5 litres good chicken stock; 350ml semi-skimmed milk; 60g mature Cheddar cheese

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Jamie cooks up a delicious Scottish-inspired recipe. Slow-cooked lamb shanks with a kick of whisky on a bed of creamy barley risotto.

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Ingredients

6 lamb shanks (roughly 400g each), French-trimmed (ask your butcher to do this for you)
4 rashers of higher-welfare smoked streaky bacon
olive oil
1 onion
1 red onion
1 swede (800g)
2 carrots
2 sticks of celery
10 allspice berries
2 teaspoons black peppercorns
5 cloves
½ a nutmeg, for grating
100ml Scotch whisky
1 tablespoon marmalade
1 heaped tablespoon flour
1 litre organic beef stock
2 fresh bay leaves
RISOTTO
2 leeks
1 knob of butter (20g)
450g pearl barley
1.5 litres good chicken stock
350ml semi-skimmed milk
60g mature Cheddar cheese