Slow Cooked Lamb Shank with Garlic-Spring Onion Buttery Mashed Potatoes and Red Wine+Onion Jus

Lamb Shank Marinade Ingredients

2 Lamb Shank

11/2 Tbsp Smoked Paprika

1 Tbsp Dried Thyme

1 Tsp Cumin

2 Garlic Cloves (Chopped)

1 Tbsp Light Soy Sauce

Mashed Potatoes Ingredients

4 Large White Potatoes(cubed)

2 Garlic Cloves (minced)

1 Tbsp Butter

4 Spring Onions (finely chopped)

2 Tbsp Milk

Other Ingredients

2 Large Onion(thinly sliced)

2 Cups Red Wine

2 Chicken Stock Cubes

350 ml Boiled Water

1 Tbsp Cornflour (optional)

Seasoning (Salt & Black Pepper)

4 Blanched Carrots(thin cuts)

6 Blanched Long-stem Broccoli

Combine all the marinade ingredients in a bowl with a drizzle of oil. Mix in the lamb shanks and ensure to coat thoroughly with the marinade mix. Leave to stand room temperature for 10-15 mins.

Add/mix in the sliced onions and sear the shanks (in a large sauce pan)on a medium-high heat till browned a little. Dissolve and mix thoroughly the chicken stock cubes in boiled water; add to the sauce pan and simmer for 10 mins. Then add the red wine, season and let it cook for 3 hours on medium-high heat. (Alternatively, can be oven cooked for 3 hrs at 170’C).

At the last hour/40 minutes mark; boil the potatoes till very soft(not too mushy). Drain completely and let it stand for 2 minutes. Add the potatoes to a bowl; add the spring onion and garlic then mash it for a little while. Add the milk and butter and mash till smooth and velvety.

Optional step: Once cooked, removed the shank and transfer to a plate. Add/stir in cornflour to the stock to thicken it(desired consistency. Serving Suggestion