- Olive oil
- 4 lamb shanks
- 1 large onion, thinly quartered
- Salt and pepper
- 3 sprigs of rosemary, finely chopped
- 15ml tomato paste
- 4 cloves of garlic, crushed
- 250ml red wine
- 500ml beef stock
- 300g potatoes, peeled
- 50g butter
- 15ml hot English mustard
In a casserole over high heat, heat the olive oil and brown the lamb shanks, colouring each side of the meat. Remove the shanks and set aside. Fry the onion and the chopped rosemary leaves in the remaining oil, season with salt and pepper and add the tomato paste and garlic. Cook on high for a little longer then use the wine to deglaze the base of the casserole. Pour in the stock and return the shanks to the pot. Bring to a simmer then replace the lid and cook the shanks in the oven for 20 minutes at 220°C before reducing the heat to 150°C for a further 1.5 hours or until the lamb is meltingly tender and the liquid has reduced.
Set a large pot filled with water over high heat. Add in the peeled potatoes and boil until cooked through. Drain the potatoes and add in the butter, mustard and mash until smooth. Season to taste.
Serve the shanks with a spoonful of their gravy on a bed of mustard mashed potatoes.
Recipe courtesy of East Afternoon.