Braised lamb shanks with mashed potato
Serves 4
Preparation time 10 min
Cooking time 4 hours
Serves 4 Preparation time 10 minCooking time 4 hours Ingredients
- 1 brown onions, diced
- 2 clove garlic, finely chopped
- olive oil for cooking
- sea salt and cracked black pepper
- 6-8 lamb shanks
- 2 litres beef stock
- 6 tomatoes, chopped
- 4 potatoes
- 100ml cream
- 50g butter
- Salt
- 100g baby spinach
- 25g butter
- ¼ cup parsley leaves, chopped
Method
- In a large braising pan saute the onion and garlic in the oil until soft, 5 minutes
- Season the lamb shanks, add to the pan and brown on all sides
- Add the stock, tomatoes and herbs and simmer until lamb is cooked through and beginning to fall off the bone
- This could take up to 3-4 hours
- Peel and boil the potatoes until soft
- Drain, put back in the saucepan, mash and then let the potato dry out a little over a low heat
- Boil together the cream and butter, mix into the potato and season with salt
- Melt the butter in a fry pan, add the spinach and cook until wilted
- To serve, place the mashed potato onto serving plates, top with spinach then lamb shanks
- Drizzle over the braising liquid and sprinkle with chopped parsley
- This dish is perfect to cook in a slow cooker
- If so only add 1.5 litres of stock as all of the moisture is retained as it cooks
- Also make sure you brown the onions, garlic and meat well to create that deep,
