LAMB SHANKS WITH BUT­TERY MASH

PREP + COOK TIME 3 HOURS 30 MIN­UTES SERVES 4

The Australian Women’s Weekly Food Magazine - - Snuggle Up Make-ahead -

¼ cup (60ml) olive oil

6 lamb shanks (2.25kg)

1 large brown onion (200g),

chopped coarsely

5 cloves gar­lic, peeled 2 ta­ble­spoons tomato paste 1½ cups (375ml) dry red wine 2 cups (500ml) beef stock 400g can diced toma­toes 1 ta­ble­spoon sugar

4 sprigs fresh rose­mary

1kg sil­ver­beet, stalks trimmed

BUT­TERY MASH

1.4kg floury pota­toes

(such as col­iban), peeled, halved 100g but­ter, chopped

½ cup (125ml) thick­ened

cream, warmed

1 Pre­heat oven to 150°C/130°C fan. 2 Heat 1 ta­ble­spoon of the oil in a large flame­proof casse­role dish; cook lamb, in two batches, for 5 min­utes or un­til browned all over. Re­move from dish.

3 Add onion and 3 crushed gar­lic cloves to same dish; cook, stir­ring, for 2 min­utes or un­til onion is soft. Add tomato paste; cook, stir­ring, for 2 min­utes or un­til com­bined.

Stir in wine; bring to the boil. Boil, un­cov­ered, for 5 min­utes or un­til re­duced by half.

4 Re­turn lamb to dish with stock, toma­toes, sugar and rose­mary.

Cover; roast for 2 hours. Re­move lid; roast for a fur­ther 1 hour or un­til lamb is ten­der.

5 Mean­while, make but­tery mash.

6 Heat re­main­ing oil in a fry­ing pan over medium heat, add thinly

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