Lamb shanks slow-cooked in red wine and leeks, topped with a gremolata and served with a parsley-infused mash.
Ingredients
2 tbspns olive oil
6 lamb shanks French-trimmed
2 leeks, finely sliced
2 carrots, finely diced
2 cloves garlic, crushed
500mls (2 cups) dry red wine
800gms tinned tomatoes
500mls (2 cups) vegetable stock
2 sprigs rosemary
For the Gremolata:
1 bunch parsley, leaves and soft stalks only
Rind of one lemon
1 clove of garlic, finely diced
For the Mash:
6 large potatoes, peeled
1 bunch parsley
½ cup warm milk
2 tbspns butter, cubed
Instructions
Pre-heat the oven to 180C (375F).
Heat olive oil in a large casserole dish on the stove over high heat.
Place lamb shanks in a single layer in the casserole dish (you may have to do this in batches) and brown all over. Remove and set aside. Season.
Turn down the heat and add leeks, carrots and garlic. Cook until softened (about 5 minutes).
Return shanks to pan. Add red wine and bring to a boil.
Add tomatoes and vegetable stock. Stir through.
Place rosemary stalks on top, cover with a tight-fitting lid and place in in the oven for 2½ hours or until lamb falls from the bone with just a nudge.
For the Gremolata:
Finely chop parsley. Place in a small bowl and combine with lemon rind and garlic.
For the Parsley Mash:
Place potatoes in a saucepan of cold, salted water and bring to the boil. Cook until tender, drain then return to the hob to remove any excess water. Remove from heat.
Meanwhile, bring a small saucepan of water to the boil. Add parsley and blanch. Drain.
Place parsley and warm milk in a food processor and blend. Pour over potatoes and mash.
When smooth, add cubed butter and mash until smooth. Season.
To Serve:
Place parsley mash in the centre of a warmed plate. Stand a lamb shank against the mash. Pour sauce mixture around the shank. Sprinkle gremolata over shank. Done!
Recipe by Hotly Spiced at http://hotlyspiced.com/red-wine-lamb-shanks-with-parsley-mash/