All I can say about this is OH MY GOD!! I have to say this is the first time I have cooked lamb shanks, and it definitely will not be the last, as this could well be my new favourite meal (yes folks, it even topped lasagne!) I think the main reason I haven’t cooked them before is because there is no good butchers near where I live and they aren’t that readily available in the supermarket. I saw an advert for a farmers market in Bath and so we had to take a trip, and I was incredible excitable about everything there! Not just the amazing farm fresh food but the incredible vintage furniture stalls and home decorated glass and crockery. All I thought was ‘that would look great in my imaginary café.’ So, once Sam managed to detach me from the beautiful furniture we found an organic salt marsh lamb stall and just had to purchase some shanks!
All I can say is, this dish will change your life. Just make sure you don’t make it too fussy and serve it with more than a nutritious and tasty vegetable mash, as the lamb has to be the overwhelming star of this dish!
– 2 lamb shanks
– 2 tbsp Olive oil
– 1 large carrot – peeled and chopped
– 1 onion – thinly sliced
– 1 bay leaf
– 500ml red wine
– 300ml chicken stock
For the marinade
– ½ green chilli
– ½ red chilli
– 1 tsp hot paprika
– 1 tsp dried oregano
– ½ tsp cumin seeds
– 1 cinnamon snapped in half – one for each shank
– 2 garlic cloves – crushed
– Olive oil
– Salt and pepper
For the mash
– 350g potatoes – peeled and sliced
– ½ courgette – grated
– 1 leek – cut into rings
– 25g salted butter
– ½ tsp dried mint
– 25g butter
– Salt and pepper
Mix together all the above marinade ingredients and rub it all over the lamb shanks.
Place each one in a bag with their own cinnamon stick, tie and leave to marinate on the fridge for at least 1 hour, preferable over night
Pre-heat the oven to 160’C
In a large casserole dish, heat the olive oil and brown the lamb shanks in them until coloured on all sides
Add the carrots, bay leaves and brown for another minute or 2.
Add the remaining ingredients, bring to the boil and simmer for 10 minutes until reduces by about 1/3, cover and place in the oven to cook for 3 hours, turning occasionally.
Half an hour before the lamb is due to come out, boil the potatoes in salty water for 20 minutes, or until soft
Meanwhile – fry the leeks and courgette in 25g butter until they are soft
Once cooked, mash the potatoes with 25g butter until light, fluffy and with no lumps.
Beat in the green vegetables and season to taste.
When the lamb is cooked, remove the shanks and cover with foil for 5 minutes
Whiz the remaining vegetable and liquid with a blender, strain through a thin sieve and heat return the remaining liquid to a low heat for 2 minutes to warm through
Plate the potato and the lamb shanks, drizzle with the sauce and thoroughly enjoy!