7L THERMAL COOKER
11
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
Method
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.