Braised Lamb Shanks with creamy mashed potato and lemon. How Tasty?
How To Make Braised Lamb Shanks With Creamy Mashed Potato And Lemon:
- 4 x lamb shanks
- 1 onion, peeled and sliced
- 2 fennel bulbs, trimmed and sliced
- 2 garlic cloves, peeled and chopped
- 1 teaspoon of fennel seeds
- 1 tablespoon of ground cumin
- bouquet garni
- 300ml of white wine
- 500ml lamb stock
- Sea salt and freshly ground black pepper
- Olive oil for cooking
- Chopped lemon thyme for garnish For the Lemon Confit:
- 1 lemon
- Sugar to taste
For the mashed potatoes:
- 5 or 6 large baking potatoes
- 300g rock salt
- 100g butter
- Glen Grant 12 Year Old Non Chill-Filtered
For the lemon confit:
- Remove all of the white pith.
- Shred the lemon peel into thin strips (julienne).
- Place the peel in cold water and bring it to the boil, then strain.
- Repeat blanching in cold water and bring to the boil twice more (three times in total)
- After the third blanch, place the blanched lemon strips in the lemon juice and add enough sugar to balance the acidity.
- Simmer the lemon strips in the lemon ‘syrup’ until just tender.
- Re-taste and add more sugar if needed
- Heat the oven to 160oC/Gas 2-3.
- Season the lamb shanks well all over with salt and pepper.
- Heat a deep heavy-based ovenproof sauté pan (or flameproof casserole) over a medium-high heat and add a drizzle of olive oil. Brown the lamb shanks in the pan (in two batches, or one at a time if that’s easier) to colour all over. Place the browned shanks on a plate on the side.
- Return the pan to a medium-low heat and add a little more oil if needed, followed by the onion, sliced fennel, garlic, fennel seeds, ground cumin and bouquet garni. Sweat gently for 3-4 minutes.
- Then, pour in the white wine and let bubble to reduce by half. Add the stock and bring to the boil.
- Replace the lamb shanks in the pan, immersing them in the mixture. Put a lid on the pan and place in the oven.
- Cook for 1 ½ hours until the meat is very soft and starting to fall from the bone For the
- Preheat the oven to 200C/Gas Mark 6. Scrub the potatoes well. Pour the salt on to a baking tray and lay the potatoes on top. Bake for 1½ hours or until the skins are crisp and the flesh soft.
- While the potatoes are still hot, scoop out the flesh into a bowl. Warm the butter and milk in a pan over medium heat.
- Start to mash the potatoes and slowly add the milk and butter. Mix until very smooth and glossy, then season to taste. Serve immediately.
- Place a lamb shank in each warm serving bowl with the mashed potato. Spoon over the cooking sauce and lemon confit. Sprinkle with chopped lemon thyme.
- Pair with Glen Grant 12 Year Old Non Chill-Filtered. The non-chill filtered strength will cut through the richness of the lamb.
*Recipe and recipe photography by Glen Grant 12 Year Old*
*No Payment was received*