Lamb shanks with mash and silver beet
SERVES 4 PREP AND COOK TIME 3 HOURS 30 MINUTES
¼ cup (60ml) extra virgin olive oil 6 (2.25kg) lamb shanks
1 large (200g) brown onion, chopped coarsely
5 cloves garlic, peeled 2 tablespoons tomato paste 1½ cups (375ml) dry red wine 2 cups (500ml) beef stock
400g canned diced tomatoes 1 tablespoon sugar
4 sprigs fresh rosemary
1kg silver beet, stalks trimmed, leaves chopped coarsely
MASHED POTATOES
1.4kg floury potatoes, peeled, halved 100g butter, chopped
½ cup (125ml) thickened cream, warmed 1 Preheat oven to 150°C (130°C fan-forced). 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 three crushed garlic cloves to same dish; cook, stirring, until onion softens. Add paste; cook, stirring, for 2 minutes. Stir in wine; bring to the boil. Boil, uncovered, for 5 minutes or until reduced by half.
4 Return lamb to the 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 MASHED POTATOES Meanwhile, place potato in a large saucepan of cold salted water. Cover; bring to the boil over high heat. Cook for 10 minutes or until just tender. Using a slotted spoon, remove two-fifths (400g) of the potato from water; place in a bowl, cover, refrigerate for Meal Two. Continue cooking the remaining potato until tender. Drain, return to pan over low heat; cook for 1 minute or until the excess moisture has evaporated.
Mash with butter and cream until smooth.
6 Heat the remaining oil in a large frying pan on medium heat, add thinly sliced remaining garlic; cook, stirring, for 1 minute. Add silver beet; cook, stirring, for 3 minutes or until wilted.
7 Reserve two shanks and 1 cup (250ml) of the cooking liquid for Meal Two.
8 Serve remaining shanks drizzled with the remaining cooking liquid, creamy mash and silver beet. Cooked lamb shanks suitable to freeze. Not suitable to microwave.