Friday, October 23, 2009

Red wine lamb shanks with herb mash


1 cup plain flour

sea salt and black pepper

4 lamb shanks, frenched

4 tablespoons olive oil

1 brown onion, diced

4 garlic cloves, finely chopped

2 cups full bodied red wine (such as Cabernet Sauvignon)

1 cup beef or chicken stock

2 bay leaves

For the mash

4 large Desiree potatoes, diced

2 tablespoons butter

1/2 cup hot milk

1 tablespoon chives, chopped

1 tablespoon flat leaf parsley leaves, chopped

sea salt and black pepper


Pre-heat the oven to 180C.

Place the flour, salt and pepper on a plate and stir to combine. Roll each of the lamb shanks in the flour and shake off the excess.

Heat one tablespoon of the olive oil in a large, deep heavy based fry pan. Add two of the shanks and brown on all sides. Set aside on a plate, then repeat with another tablespoon of oil and the other two shanks.

In the same pan, heat the remaining olive oil, add the onion and saute for 5 minutes until just starting to brown. Add the garlic and cook for 1 minute further.

Add the wine, stock, bay leaves, salt and pepper and bring to the boil. Boil rapidly for 2 minutes then remove from the heat.

Place the lamb shanks in a single layer in an oven proof casserole dish with a lid.

Pour the red wine mixture over the shanks, cover with the lid and bake for 2 1/2 – 3 hours or until the flesh comes away easily but isn’t actually falling off the bone. Check once during the cooking time to make sure there is enough liquid. If becoming too dry add a little more stock or water.

Meanwhile, make the mash.

Place the potatoes in a large pot and fill with enough cold tap water to cover. Bring to the boil and simmer for 10-12 minutes until tender. Drain and mash with the hot milk, butter and herbs. Taste and season, then serve with the lamb shanks.