Lamb Shank Slow-Braised at The Spinnaker Bar, Dunmore East

The lamb shank at The Spinnaker Bar, Lower Village, Dunmore East is slow-braised until it falls off the bone. Peter — the new owner who runs the kitchen — serves it with mash, vegetables and a rich red wine gravy. It's €27 and it's proper comfort food on a harbour-side table. Ring Peter on (051) 383 133 to book, especially Friday and Sunday evenings or groups of six or more.

What Makes a Good Lamb Shank

A good lamb shank is about time. Low heat, long hours, collagen breaking down into gelatin. The meat pulls away from the bone with a fork. The gravy thickens from the marrow and the stock. No shortcuts. Peter slow-braises the shanks in red wine, stock, aromatics — rosemary, thyme, garlic. The kitchen at The Spinnaker is small, so everything is cooked to order or prepared fresh that day. The lamb comes in from local suppliers. The vegetables change with the season. The mash is real potatoes, butter, cream. You get a plate that looks simple but took hours to build. That's the difference between a pub shank and a braised shank done right.

The Spinnaker's Lamb Shank: What You Get

The lamb shank at The Spinnaker Bar is €27. You get one shank — a full fore or hind leg — braised until the meat is soft and dark. It sits on mashed potato with seasonal vegetables on the side. The gravy is poured over the top, thick and glossy. The portion is generous. Most people finish it and sit back satisfied. Peter cooks the shanks in batches, so availability depends on the day. If you're coming specifically for the shank, ring ahead on (051) 383 133 to check. Friday and Sunday evenings get busy, so a call to Peter ensures you get a table and the dish you want. Walk-ins welcome most other days.

Where to Sit When You Order

The Spinnaker Bar sits on the harbour in the Lower Village. Inside, it's a working pub — dark wood, low ceilings, the big screen showing Premier League or GAA. Outside, there's a deck with tables facing the water. The deck is where you want to be if the weather allows. You watch the fishing boats tie up, the seagulls circle, the tide pull in and out. At weekends, there's live music on the deck — Ash & Laura sometimes, other local acts. Check The Spinnaker's Facebook for this week's lineup. The lamb shank tastes better with a cold pint and the smell of the sea. Inside or out, Peter runs the bar and the kitchen himself, so the service is personal and the place has character.

What Else Is on the Menu

If you're with people who don't eat lamb, the menu at The Spinnaker has range. Seafood chowder is €13.50. Beer-battered fish is €22.50 — fresh off the day-boats that dock outside. The seafood pie is €23. The 8oz striploin steak is €37. The beef burger is €20. The chicken korma is €22, rice and naan included. Vegetable korma is €20. Pizzas run €13.50 to €21. Desserts are €8.95: cheesecake, creme brulee, strawberry mousse, chocolate orange tart. On Sundays, Peter does a roast on the day — check what's on this week by messaging him on Facebook or ringing (051) 383 133. The menu is built around what's local and what's fresh. The lamb shank is the star, but everything else is cooked with the same attention.

How to Book and Get There

The Spinnaker Bar is in the Lower Village, Dunmore East, on the harbour. If you're driving from Waterford City, it's 12 km south-east — follow the R684. Park near the harbour and walk down. The pub is right on the water. Walk-ins are welcome most days, but if you're coming Friday or Sunday evening, or you're a group of six or more, ring Peter on (051) 383 133 to book. You can also email him at spinnakerbardunmore@gmail.com or message him on Facebook. Peter posts this week's hours and food times on Facebook, so check there before you travel. Dunmore East is a working fishing village — thatched cottages, pastel paint, the Celtic Sea meeting the River Suir. The Doneraile cliff walk is nearby, Counsellor's Strand is five minutes away. The Spinnaker is the place to eat after a day on the water or the cliffs.