10
Red wine lamb shanks
with herb mash
• 1 cup plain flour
• Sea salt and black pepper
• 4-6 lamb shanks, depending on size
• 4 tablespoons olive oil
• 2 bay leaves
• 1 brown onion, diced
• 4 garlic cloves, finely chopped
• 2 cups full bodied red wine
• 1 cup beef or chicken stock
For the mash
• 4 large potatoes, diced
• 2 tablespoons butter
• 1/2 cup hot milk
• 1 tablespoon chives, chopped
• 1 tablespoon chopped parsley
• Sea salt and black pepper
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 the large pot. 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, so on.
In the same pot, 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 with the stock.
Ensure the liquid fills about 80% of the
pot. Continue to simmer for a further
20 minutes.
Place large pot into the outer pot and let it
cook for about 4-5 hours. Just before you
are ready to dish out your meal, place the
potatoes in the smaller pot and fill with
enough 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.
