Lamb shanks with garlic mash

Central Otago Mirror - - WANAKA NEWS -

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!

Lamb Rub

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

Garlic Mash

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

Method 1.

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!)




Serves 2

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.