slow cooked lamb shanks (in red wine)

A few weeks ago my step-sister and I decided that if we're to keep in contct more regularly we need to have a family dinner each fortnight. I bought some beautiful lamb shanks from the Free Range Butcher at the markets and, having never cooked them before, I decided I needed to do a bit of research about the best way to prepare them. I was worried I might serve chewy lamb and there's nothing worse!

I searched through my own cookbooks for a lamb shank recipe but couldn't find one I liked. This one from Good Food (my go-to website for online recipes and recommendations for eating out.) I didn't serve my lamb shanks with a salad but I did make a very creamy potato mash (straight from the Thermomix Everyday Cookbook). This a great dish for a cold winters night!

I did follow most of the recipe but I have to say that I was home all day so I reduced the oven temp to 150ºc and cooked them for 6 hours! It is extreme, I guess, and not necessary if you don't have the time but the end product was to-die-for!

I discovered that lamb shanks are so easy to cook! AND SO TASTY! (and best served with a good, heavy red wine!)

These are my photos but apologies - we didn't get a pic of this on the plate... you'll just have to imagine it!

Here it is:

Braised lamb shanks with mint, pea and zucchini salad

Ingredients

Author: Mark La Brooy

Time: 2 hours +

Difficulty:Medium 

Serves: 4

Special options:Nut-free

Braising
4 lamb shanks (from your butcher)
1 bulb of garlic, shelled
1 red onion, roughly chopped
1 carrot, peeled and roughly chopped
1 tin crushed peeled tomatoes (about 400g)
60g tomato paste
1 bottle of red - whatever you like
1/2 bunch rosemary
* I added 1 bunch parsley
1/2 bunch thyme
2 long red chillies
Water or stock (preferably stock) - just make sure your meat is covered

Mash
6 large desiree potatoes
100g butter, melted
100ml cream
Salt and pepper

Salad
1 zucchini, julienned (or use a julienne peeler)
200g peas
1/2 bunch mint, ripped or torn
1 lemon, juiced
75ml good olive oil
Salt and pepper

Method

1. Let's get the shanks in the oven then worry about the mash and salad. Seal off the shanks in a very hot pan (the colour you add to the shanks now will determine how dark your sauce will be). Place in your braising dish. Saute off your vegetables.

After they have started to get a bit of colour, add your tomato paste and get it caramelised, then add to shanks. Deglaze the pan with some red wine and pour over the shanks and vegetables. Add the herbs and top up with stock or water (make sure they are heavily seasoned), cover with foil and bake for three hours at 190C.

2. When they are ready, the meat is wanting to fall off the bone and the sauce is thick and rich and full of winter.
3. Here is how we make mash: Cut potatoes into even four-centimetre squares and boil in water that tastes like the ocean (a good go of salt). Cook until they can be squashed against the side of the pot easily. Strain and let steam for 10 minutes - even put them in the oven on low heat (120C) for five minutes (the trick is to get as much water out as possible so you can replace it with butter and cream). Place in whatever mixer you own and start to whip, adding your melted butter and cream. Add plenty of salt and pepper. It should be smooth and creamy and bloody yummy!
4. For the salad, in a mixing bowl add your zucchini, peas, mint, lemon juice and olive oil. Mix well and season.
Serving up
Place a good spoonful of mash on your plate then one of the shanks. Add a few spoons of your braising liquid and a handful of salad.