Slow Cooked Lamb Shanks

Method

• 1)

  Preheat oven to 150C.

• 2)

  Chop 2 carrots, finely slice rosemary, zest 1 lemon, slice garlic and roughly dice brown onion. Set aside on chopping board.

• 3)

  In a deep pot with an oven proof lid on medium heat add butter and onions. Sweat down for 5 minutes.

• 4)

  Add in the carrots, rosemary, garlic and lemon zest. Stir and sweat down.

• 5)

  In a separate pan on high heat drizzle olive oil and brown off the lamb shanks. Season generously with salt and pepper.

• 6)

  Once all browned add them into the deep pop that has the vegetables.

• 7)

  Add the bottle of red wine, 400g tin tomatoes and 1L of stock. Pop the on lid and place the pot into the oven at 150C for 6-8 hours. At the 6 hour mark they will hold together but will be soft and at the 8 hour mark the meat will likely fall off the bone and be super tender.

• 8)

  Start cooking the mash potato close of the lamb shanks being ready. For this recipe I kept my mash rustic and left the skins on however you can peel them first. I slice them thinly; to speed up cooking time then placed them into a saucepan and ran them under the water until the water ran clear. Pour out enough water so the potatoes are just covered then place a lid on the saucepan and bring to the simmer. Cook potatoes until they are soft and break when pressed with a fork. (Approximately 15-20 minutes). drain the potatoes and add them back into the saucepan.

• 9)

  Add 300g Westgold salted butter, 200ml of milk and mash using a potato masher. I like to mash the potatoes then whip them by doing a spinning motion with the masher to get air into the potatoes. Season them with salt and pepper.

• 10)

  Add some mash to each bow and a lamb shank with sauce, onions and carrot. Squeeze fresh lemon juice over the top and enjoy.