Enjoy some delicious lamb shanks this Winter! This is the perfect meat for slow-cooking due to it’s high level of collagen. The meat will fall away from the bone beautifully and it will melt in your mouth!
Lamb shanks with Mash and Silverbeet
Ingredients –
¼ cup (60ml) olive oil
6 french-trimmed lamb shanks (1.2kg)
5 cloves garlic, peeled
1 large onion (200g), chopped coarsely
2 tablespoons tomato paste
1½ cups (375ml) dry red wine
2 cups (500ml) beef stock
400 grams (12½ ounces) canned diced tomatoes
1 tablespoon white (granulated) sugar
4 sprigs fresh rosemary
1kg (2 pounds) silver beet (swiss chard), stalks trimmed
Mash –
1.4kg (2¾ pounds) floury potatoes (see tips), peeled, halved
100 grams (3 ounces) butter, chopped
½ cup (125ml) thickened (heavy) cream, warmed
Method
- Preheat oven to 150°C/300°F.
- Heat 1 tablespoon of the oil in a large flameproof casserole dish over medium-high heat; cook lamb, in two batches, for 5 minutes or until browned all over. Remove from dish.
- Crush 3 garlic cloves; add crushed garlic and onion to same dish; cook, stirring, for 3 minutes or until onion softens. Add paste; cook, stirring, for 2 minutes. Stir in wine, bring to the boil; boil for 5 minutes or until reduced by half.
- Return lamb to dish; add stock, tomatoes, sugar and rosemary. Transfer to oven; cook, covered, for 2 hours. Remove lid; cook for a further 1 hour or until lamb is tender.
- Meanwhile, make mash.
- Thinly slice remaining garlic. Heat remaining oil in a large frying pan on medium heat, add sliced garlic; cook, stirring, for 1 minute. Add silver beet; cook, stirring, for 3 minutes or until wilted.
- Serve shanks with mash and silver beet, drizzled with cooking liquid. Mash
- Mash – Place potato in a large saucepan of cold salted water. Cover; bring to the boil. Cook until tender. Drain, return to pan over low heat; cook for 1 minute or until excess moisture has evaporated. Mash with butter and cream until smooth. Season to taste.
Source – womensweeklyfood.com.au