Slow cooked lamb shanks with parmesan mashed potatoes and winter greens

Thu, 22 November 2018

Serves: 4
Preparation Time: 1 hour
Cooking time: 3 to 4 hours

Ingredients
• 4 Lamb shanks
• 2 carrots, 2 red onions, 2 cloves garlic, 3 sticks celery all diced
• 8 shallots peeled
• 100g butter
• 1 glass red wine
• 1 tin tomato
• 2 bay leaves
• 1 bunch Kale
• 1 table spoon picked thyme and rosemary
• 1kg potatoes, 50g butter, 100mls cream, 50g grated parmesan

Method:
1. Sear off the lamb shanks in a hot heavy based pan until golden all round. Take out and set to one side. In the same pan add butter then onions, carrot, garlic and celery and sauté until soft.
2. Add the lamb back to the pan along with the wine, tomatoes and herds. Place a lid on and cook in a 150 degree for 3 hours until soft and tender.
3. Boil the potatoes until cooked and mash until no lumps, add the cream, butter, parmesan and season
4. Place a large dollop of mash in the centre of a bowl place a cooked Lamb shank on top and spoon over some of the sauce.

CHEF'S TIPs
• Ask the butcher to trim off any excess sinew
• Be sure to get plenty of colour on the Lamb as this will give the sauce more flavour
• This recipe will also work with diced beef
• It will taste better the next day