Lamb shanks served with mashed potatoes
Serving: 4 – 6
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Directions
- Preheat the oven to 150°C. Heat the oil in a roasting pan.
- Toss the shanks in the flour to coat well and shake off any excess flour. Sear the shanks in the oil until browned on all sides. Remove and set aside.
- Add the leeks, celery, carrots, onion and garlic to the roasting pan and cook until the vegetables are soft and slightly browned, stirring constantly for about 5 – 10 minutes.
- Mix in the bay leaf, peppercorns, thyme and rosemary.
- Pour in the wine and stock and increase the heat to high to bring to a simmer. Season.
- Place the shanks on top of the vegetables, cover with foil and bake until the meat is tender and falls of the bone, about 2 – 3 hours.
- To make the mash, boil the potatoes until soft, transfer to a colander and drain well. Return to the pan and set over a very low heat to dry completely for about 2 minutes.
- Heat the milk and butter in a small saucepan and pour over the potatoes.
- Remove from the heat and mash the potatoes with a potato masher.
- Mix in the crème fraîche and salt. Beat with a wooden spoon until smooth and creamy. Remove the bay leaf and sprigs before serving the shanks with the vegetables and mash potatoes.
Ingredients
- 125 ml (½ cup) olive oil
- 2 kg lamb shanks, trimmed
- 80 g cake flour
- 4 leeks, chopped
- 4 stalks of celery, roughly chopped
- 4 carrots, peeled and roughly chopped
- 3 red onions, roughly chopped
- 8 garlic cloves
- 2 fresh bay leaves
- 2 spring of fresh thyme
- 2 spring of fresh rosemary
- 5 peppercorns
- 250 ml (1 cup) red wine
- 250 ml (1 cup) chicken stock
- sea salt, to taste
- <h3>Creamy Mash:</h3>
- 1.50 kg potatoes, peeled and chopped
- 125 ml (½ cup) milk
- 30 ml (2 tbsp) butter
- 50 g crème fraîche
- salt, to taste