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Lamb shanks with rosemary and mashed potatoes |
| Ingredients: The thin end of the leg, lamb shanks are back in fashion and now being served in the trendiest of restaurants. Served on a pile of creamy mashed potatoes, this is comfort food at its best. 4 lamb shanks 1 tbsp finely chopped fresh rosemary salt and pepper 1 tbsp flour 2 tbsp oil 2 onions, finely chopped 3 stalks celery, finely chopped 2 organic carrots, finely chopped 2 cloves garlic, finely chopped 4 anchovy fillets 200ml dry white wine 300ml lamb stock 1 x 400g tin chopped tomatoes 2 tbsp freshly chopped flat leaf parsley, to serve mashed potatoes, to serve |
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| Directions: Season the flour with the rosemary, salt and pepper, spread on a plate and roll the shanks to give a light coating. Heat 1 tablespoon of the oil in a flameproof casserole and brown the lamb on all sides. Remove from the casserole and set a side. Heat the rest of the oil and fry the onions, celery and carrots until soft. Add any leftover flour and rosemary, the garlic and anchovies and stir-fry another minute. Pour in the wine and stock and boil for about 5 minutes to reduce the liquid by half. Add the tomatoes and return the lamb to the casserole. Cover and cook over a very low heat for 2 and a half hours. Check the sauce-if it seems a but thin, remove the lid and allow to reduce for another half hour or so. Just before serving, taste for seasoning and stir through the chopped parsley. Serve one shank per person on a mound of mashed potatoes with the sauce spooned over it. |
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Prep Time: 45 Cook Time: 150 Serves: 4 Calories: Carbs: Fat: Protein: |
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