Lamb Glorious Lamb

There is nothing better on these cooler autumn nights than to wrap your chops around a shank, slowly braised in a silken, savory sauce and laid to rest against a warm fluffy bed of mash.

I always get a sense of excitement when the weather turns cooler as the hearty meals come into season after a long hot summer. This lamb shank recipe is absolutely unbeatable when partnered with a heavy bottomed glass of pinot noir in the hand and warm ugg boots on your feet.

Slow Braised lamb Shanks with olive oil mash

(a recipe by James Martin - Saturday Kitchen)

You'll Need:-

To prepare shanks-

4 lamb shanks

3 garlic cloves (sliced into small pieces)

4 sprigs of fresh rosemary (sliced into pieces)

4 anchovy fillets (sliced into 3 and left on a paper towel to drain excess oil)

To cook the lamb shanks-

3 tsp olive oil

4 banana shallots, finely chopped

3 garlic cloves, finely sliced

300ml red wine

400g canned whole tomatoes

3 fresh tomatoes-roughly chopped

2 fresh sprigs of rosemary

2 fresh sprigs of thyme

250g cooked/or canned butter beans (drained and rinsed if canned)

2 tsp red wine vinegar

750ml beef stock

salt and pepper to taste

For the oil mash-

1kg king edward potatoes - peeled and chopped for boiling

75ml olive oil

salt and pepper to taste

1. Preheat oven to 180c
2. To prepare the lamb, use a sharp knife to 3 small incisions in each lamb shank
3. Secure together a piece of garlic and rosemary by wrapping an anchovy fillet around them and insert into one of the incisions, pushing in firmly. Repeat to use up all the garlic and anchovy.
4. To cook the lamb shanks, heat a frying pan until hot and add one tablespoon of olive oil to the pan. Add the lamb shanks and fry on each side for one minute until browned all over.
5. Meanwhile, heat a large ovenproof casserole dish until hot and add remaining olive oil, shallots and garlic.
6. Fry the shallots and garlic for about 2-3 minutes, until just softened, but not browned. Add red wine and bring to the boil.
7. Add the canned tomatoes, fresh tomatoes, rosemary, thyme, butter beans and red wine vinegar and return to the boil.
8. Place the lamb shanks into the sauce and cover with the beef stock. Season with salt and freshly ground black pepper.
9. Bring to a simmer, cover and place in the oven to cook for at least 4hrs (up to 7hrs on 150c). The meat should be melting, tender and falling off the bone when it is ready to serve.
10. For the olive oil mash, place potatoes into a large saucepan and cover with water. Add a pinch of salt and place on the heat to bring to the boil.
11. Simmer for 10-15mins until tender with a knife.
12. Drain water and return to a low heat for a few minutes to remove extra moisture. Take a potato masher and olive oil and start mashing well. Season with salt and pepper.
13. To serve place the mash in a deep plate and add one shank and to ladles of the broth. ENJOY

Recipe and picture taken from bbc.co.uk/food/recipes/