Winter finally seems to have hit us (I actually de-frosted my car this week!) and therefore the is time more perfect to share with you a hearty, slow-cooked and deliciously belly-warming recipe. These lamb shanks are perfect for a cold Sunday afternoon, where all you want to do is curl up, watch movies and be happy; they are comfort food at its best!!!
For the Lamb shanks
- 2 tbsp olive oil
- 2 lamb shanks
- 2 tbsp plain flour
- 1 leek – roughly chopped
- 1 stalk celery – roughly chopped
- 1 large carrot – peeled and sliced
- 1 medium onion – peeled and roughly chopped
- 6 garlic cloves – peeled and left whole
- 1 bay leaf
- 1 sprig thyme
- 1 small sprig rosemary
- ½ tsp black peppercorns
- 200ml red wine
- 300ml lamb stock
For the Stuffing
- ½ small butternut squash head –seeds removed
- 1 tbsp oil
- 30g butter
- 1 onion – peeled and finely chopped
- 5 mushrooms – finely chopped
- 7 walnuts – smashed up
- 2 slices multigrain bread – lightly toasted and whizzed into breadcrumbs
- 1 tsp oregano
- 1 egg
- 1 tsp wholegrain mustard
- Salt and Pepper
For the colcannon mash.
- 2 large potatoes – peeled and sliced
- 1 tbsp olive oil
- 1 leek – finely sliced
- ¼ savoy cabbage – finely chopped
- Good nob butter
- 1 heap tbsp. mascarpone
Pre-heat the oven to 150’C
Heat the oil in a large casserole dish to a medium to high temperature and fry the lamb shanks until browned all over.
Remove the shanks from the pan and toss in the flour
Fry the onion in the same pan until soft and then add the remaining vegetables for 5-7 minutes to soften slightly.
Return the lamb shanks to the pan, along with the wine, stock and herbs.
Give the mixture a good stir, bring to the boil and then cover and cook in the oven for 2 ½ to 3 hours.
To make the stuffing, rub the squash all over with the olive oil and bake in the oven for 30-40 minutes, until soft enough to mash.
Heat the butter in a frying pan and gently fry the onion until soft.
Add the mushrooms to the pan and cook for a further 5-7 until most of the liquid has evaporated.
Once the squash is cooked, scoop out all of the soft flesh and then roughly mash with a fork.
Mix all the stuffing mixture together until well combined and then shape into snooker size balls.
Chill in the fridge until ready to bake.
To make your colcannon mash, cook the potato in salted boiling water for 15-20.
While your potato is cooking, gently fry the onion, cabbage and the leeks in the butter until soft.
Mash your potatoes together with the mascarpone until smooth and creamy and then beat in the buttery cabbage.
Divide between two ramekins and when your lamb shanks have about half an hour left put the stuffing balls and the potato in the oven to, to heat through and crisp up.
Plate up all your ingredients, drizzle over the sauce from the shanks and enjoy with some seasonal greens.