When you work with food and feel passionate about local produce you quickly learn that there are many more cuts of meat than what’s on the menu at this week’s fashionable restaurant.
Take the shank; the leg of the animal has bone, meat and just a little bit of fat. This wonderful combination makes it a flavoursome cut with great texture and versatility.
2 Meaty Lamb Shanks
2 tablespoon summer harvest rapeseed oil
1 small red onion
2 medium carrots
2 medium parsnips
Sprig of thyme
2 bay leaves
½ ltre of lamb or chicken stock
250ml glass of Cairn O’Mohr Elderberry Wine (optional)
3 – 4 large Maris Piper potatoes
25mls milk, warmed through
Salt and Pepper to season
1. Preheat the oven to 180C / Gas Mark 6.
2. Chop the veg into large chunks, coat in rapeseed oil, season and place in the oven for approx 20 mins
3. While the veg is roasting, heat a heavy based frying pan on high and seal the shanks for about two minutes on
each side until browned all over.
4. Place the lamb, roast veg and herbs into a casserole dish and cover with the stock and red wine. Cover with foil or a tight lid and cook for 2.5 hours.
5. 40 minutes before the end, boil the potatoes in salted water until soft, drain and mash well with hot milk, and butter. Season to taste
6. Once cooked, place the lamb and veg onto plates remove the bay leaves and thyme and reduce the stock by 2/3 to make a gravy – you may wish to add a little cornflour to thicken.
7. Serve the mash with shanks and roast veg and top with the elderberry wine gravy.
To make this meal go further, pull the meat from the shank, stir into the gravy and raist vegetables and serve with broccoli and crusty bread. You should serve 4 as a mid week supper no problem.