Lamb Shank with Parmesan Mash

This is another Gino D'Acampo recipe and even though it's time consuming, it's so worth it!

The flavours this dish has, the lamb literally falls off the bone and the mash all sets this dish together and create something rather special.

This was my very first attempt at cooking lamb shank and will most definitely not be my last!

The recipe does call for sundried tomatoes in the mash but I don't like them so left them out. I have included in the recipe in case, unlike me, you love them.

Recipe serves 4 people.

Ingredients:

• 4 lamb shanks
• 1 carrot, peeled and cut into chunks
• 1 white onion, peeled and cut into chinks
• 3 sprigs of fresh rosemary
• 3 sprigs of fresh thyme, plus more for decoration
• 10 whole peppercorns
• 1 bottle of good quality red wine
• 3 red onions, peeled and quartered
• 3 tbspn redcurrant jelly

For the mash:

• 5 large floury potatoes (King Edwards work perfectly for this)
• 100g salted butter
• 150ml milk
• 100g sundried tomatoes in oil, finely chopped
• 50g fresh grated Parmesan
• salt & pepper to taste

In a large casserole dish place the lamb shanks, carrot, white onion, herbs and peppercorns. Pour the wine over the contents, cover and leave the marinate in a cool place for 5 hours. Stir/baste the lamb every hour.

Once marinated, place the casserole dish on the hob on a medium/high heat and bring to the boil. Cover then cook in a preheated oven at 190C/370F/gas mark 5 for 2 hours. After 1 hour of cooking, slightly uncover the lid for the 2nd hour to allow the sauce to slightly thicken.

Remove the dish from the oven, take the lamb shanks out of the cooking liquid and place in a roasting dish. Spoon over 4 ladlefuls of the liquid to keep the meat moist and add the red onions around it.

Place the lamb back into the oven and roast for 25 to 30 minutes or until the meat starts to fall off the bone, baste occasionally.

Strain the remaining liquid into a small saucepan and on a low heat, reduce by half it's volume. Once ready, add the redcurrant jelly and stir until melted. 

In the meantime to prepare the mash, peel the potatoes and cut into quarters. Cook in a large saucepan with plenty of salted boiling water until tender.

Once ready, drain well and allow to cool slightly.

Mash the potatoes, add the milk and put back onto the hob on a low heat. Stir with a wooden spoon continuously for 3 minutes. Add in the butter, cheese and sundried tomatoes and continue to stir for a further 5 minutes. Season with salt & pepper.

Serve a generous spoonful of the mash potatoes in the middle of a serving plate, place the lamb shank on top and drizzle with the delicious wine and redcurrant sauce. 

Decorate with a sprig of fresh thyme and serve.....buon appetito!