Lamb shank with cheddar mash recipe
Lamb shanks served with fennel, tomatoes, white wine and fresh herbs. Try Tom's creamy mash recipe to serve with it.
Ingredients
- 4 lamb shanks
- 1 onion - sliced
- 2 fennel - sliced
- 500 ml chopped tomatoes (tinned are fine)
- 2 tbsp tomato puree
- 1 tbsp cumin
- 1 tsp fennel seeds
- 2 cloves garlic
- 1 bouquet garni
- 500 ml lamb stock or chicken stock
- 300 ml white wine
- 1 tbsp parsley - chopped
- 450 g potatoes
- 2 cloves of garlic (chopped very finely)
- 25 g butter
- 225 g grated cheddar
- 1 tsp sea salt
- 1 tsp chopped parsley
- 100 ml milk (warmed)
- 1 pinch salt and pepper
Details
- Cuisine: English
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 25 mins
- Cooking Time: 120 mins
- Serves: 4
Step-by-step
- Put the oven to 160C. Heat a heavy bottomed pan, add oil and season the lamb shanks well on both sides.
- Place into the pan to colour all over. You may need to do this individually if your pan is not large enough.
- Once coloured all over, place the shanks on the side and return the pan to the heat.
- Add the onions, fennel, cumin, garlic and fennel seeds into the pan, plus a little oil if needed.
- Add the bouquet garni and sweat for 3-4 minutes. Then add the tomato puree and cook for the a further 2 minutes.
- Add the white wine and reduce by half. Add the tinned tomatoes and lamb stock and bring to boil. Place it the oven for 1 1/2 hours. If the meat is soft and starting to flake from the bone it is ready to serve.
- As soon as the lamb goes into the oven, make the mash. Firstly, take a baking tray and cover with sea salt. On top, place the potatoes (pierced with a sharp knife) and bake for an hour and a half, or until soft.
- Once ready, cut in half, remove the skin and mash. Mix the mashed potatoes with the butter, garlic, seasoning and milk.
- Finally, combine with the herbs and cheddar and serve with the lamb shanks in a bowl.
Recipe provided by Orkney Cheddar
You might also like