Recipe for braised lamb shank on mashed potatoes :
4 lamb shanks 300gm
2 onions roughly chopped
2 sprigs rosemary
1 lt beef or lamb stock
4 dessertspoon flour
200 ml red wine
1 tablespoon tomato puree
4 large potatoes
Salt and pepper
Heat a large saucepan and add the shanks two at a time and brown evenly.
Remove and add the onions and brown then add the flour to absorb the fat add the tomato puree and mix together.
Add the wine slowly bring to the boil stirring regularly.
Add the lamb shanks and rosemary cover with a lid and and braise for 1 1/2 to 2 hours until tender, low heat at 140 degrees C.
Peel potatoes and cut into dices. Cover with salted boiling water and cook until soft. Drain and put back on the heat for about 45 seconds to evaporate any residual water.
Mash the potatoes and add the butter and seasoning to taste.
Serve a good helping of mashed potato topped with a shank of lamb and some red wine gravy.Share and Enjoy: