Lamb shanks are the perfect slow-cooked meat, due to their high level of collagen, which when cooked low and slow over a significant period of time, causes the meat to fall lusciously from the bone and become a soft,melt-in-your mouth texture.
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Ingredients
Lamb shanks with mash & silver beet
Mash
Method
Lamb shanks with mash & silver beet
1.Preheat oven to 150°C/300°F.
2.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.
3.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.
4.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.
5.Meanwhile, make mash.
6.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.
7.Serve shanks with mash and silver beet, drizzled with cooking liquid. mash
Mash
8.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.
