Lamb shanks with garlic mash
As I write we are on day 27 of the most perfect spring weather in Queenstown’s recorded history. It feels wrong to be submitting this slow cooked meal. However, last Sunday was Father’s Day, so I asked my husband Toby to choose his Father’s Day dinner. He chose lamb shanks so I decided to put a bit of a Mediterranean twist on them to spice up his Sunday night!
The fore-shank of the lamb is less meaty than the hind-shank, and is reflected in the price, however you can still get a delicious meal out of both cuts. Lamb shanks contain essential nutrients such as iron and zinc which are a great to boost immunity and vitamin B12 to help your nervous system.
Follow this recipe and the meat should just fall off the bone. Combine it with the divine garlic mash and every bite is a taste sensation in your mouth.
I amwaiting avidly for tomato prices to drop and for asparagus, avocado, rocket and all those other divine spring vege’s to line our supermarkets so we can get into some delicious nutritious spring family favourites. Enjoy!
2 hind shanks 2 sprigs of thyme 3 cloves of garlic 2 anchovies 1tbsp olive oil
2tbsp olive oil 10-15 black kalamata olives cut in quarters 1 can of chopped tomatoes
cup of red wine 1 cup of Simon Gault Chicken stock 1 onion sliced 5 cloves of garlic peeled 2 sprigs of thyme Small handful of sage leaves
lemon sliced Salt and Pepper to taste
500g potatoes peeled 40g butter 3tbsp olive oil 2 cloves garlic Splash of milk or cream to get desired texture Salt and pepper to taste
Pound all ingredients for lamb rub in a mortar and pestal or combine in a blender (pull the leaves from the thyme if the stalk is to hard).
Rub all over the lamb shanks then brown in a pan being careful not to burn the garlic.
Remove from pan and set aside. Add in your onions and gently saute till softened then deglaze with your red wine.
Place the lamb shanks into your slow cooker and pour the wine and onion mixture over the shanks.
Next add in your stock, tomatoes, olives, whole garlic, sage and thyme and put your slow cooker on high
for 3-4 hours. Season with salt and pepper.
30 mins before serving add in your sliced lemon. Doing so before hand will create a bitter flavour in your dish.
Cook the potatoes till soft enough for mashing. Take off the heat, drain and add butter. While the butter is melting, heat the oil and garlic in a small fry pan and cook until the garlic is just very lightly browned. Pour this whole mixture into your potatoes then mash until smooth. Add in desired amount of milk to get the consistency you like.
Gently lift the lamb shank out of the cooker and place on a bed of mash. Be careful here as the meat will be so juicy and tender that it will fall off the bone. If you find you have to much sauce left over, I sometimes reduce it on the stove in a pot or simply add in a small amount of cornflour, say a teaspoon mixed in a teaspoon of water. Pour over extra sauce to make a sumptuous meal.
If you do not have a slow cooker, then you can do covered in the oven at 150C for about two hours until the meat is falling off the bone. I would also add in a little more stock and wine at the start as you tend to lose a little more moisture in the oven. I have served the dish here with blanched fresh beans with lemon juice and garlicy yams (I parboiled these then seared off in the pan that I cooked the oil and garlic for the mash ... yum!)