This weekend I house-sat for a lovely couple, Ming and Bret- I have mentioned them in a couple of previous posts. They are also foodies and stock up their fridge with the greatest produce and they give me free rein, which is fabulous. Thank you for the amazing ingredients Ming and Bret ❤
This time they had beautiful lamb shanks and all the veggies I needed. I have eaten lamb shanks often but I’ve never had the opportunity to cook them. I had the whole of Saturday free, making it the perfect opportunity to give them a bash. I cooked them for 5 and ½ hours, so free up your day. It is SO worth it!
This is the perfect dish for Mother’s day, so free up your Saturday and spoil your sweet mom ❤
1.4 kg lamb shanks or 4 small lamb shanks
1 tbsp flour
1 bottle passata (tomato puree)
2 red onions, chopped
2 carrots, chopped
2 large celery sticks, sliced
10 whole garlic cloves, peeled
1 bay leaf
1 sachet tomato paste
2 sprigs of fresh rosemary
A handful of fresh sage
¾ a bottle of red wine
600 ml chicken/beef stock
1 tbsp balsamic vinegar
1 tsp sugar
Kosher salt and Black pepper
Fresh basil or flat leaf parsley
Whole grain mustard mash potato:
4-5 potatoes, peeled and quartered
1 large knob of butter
75 ml milk
2 tbsp whole-grain mustard
1 large casserole dish
1 large pot
Serves 4-5 people
Preparation: 30 minutes
Cooking time: 5 and ½ hours
Preheat the oven to 150C.
Heat a large knob of butter and olive oil in a casserole dish. Cover the shanks with salt and pepper. Brown each shank individually, turning regularly for 4 minutes or until brown all over. Remove from the dish. Pour out the fat and return to the heat.
Add a generous lug of olive oil and another knob of butter and fry the chopped vegetables for 5 minutes; stirring occasionally. Then add the whole garlic cloves, the bay leaf and a large pinch of salt and black pepper and fry for another 10 minutes or until soft, stirring occasionally.
Once the veggies are cooked add the tomato paste and sugar, and fry for another 3 minutes. Then add the flour, fry for 30 seconds. Deglaze the dish with the red wine, boil for 1 minute then add the stock and boil for another minute. Run the rosemary and sage under hot water and tie them in a bundle with the string, and add to the dish.
Add ¼ of the passata to the dish and return the browned shanks to the dish. Cover with tin foil and cook for 2 hours.
After 2 hours, stir and turn the shanks, add more passata and a pinch of salt, take off the tin foil and cook for another hour.
After the shanks have been cooking for 3 hours, take out the oven stir and turn the shanks; add the rest of the passata, cover with tin foil and cook for another 2 hours. Place the quartered potatoes in water with a generous pinch of salt, bring to the boil and cook for 25 minutes or until soft.
Once the lamb has been cooking for 5 hours, add a tablespoon of balsamic vinegar and cook uncovered for another 30 minutes.
For the mashed potatoes:
Once they have been cooked add them back to the pot with the milk, butter, mustard and salt and mash until smooth.
Distribute the mash between 4-5 plates, remove the shanks from the casserole and place onto the plates. Ladle over the delicious sauce and sprinkle with fresh basil or parsley.