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Lamb Shanks with Sweet Potato Mash

Serves:
4

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There's something hugely comforting about eating lamb shanks on a winter's night. Simmered with chilli, ginger and sweet soy, the sauce has hints of Asian flavours that work wonderfully with the lamb. Add a splash of colour with sweet potato mash and steamed greens.

Ingredients

4 lamb shanks (French trimmed; see Plating Tip)
2 onions, chopped
1 carrot, chopped
2 sticks celery, chopped
4 cloves garlic, peeled
1 small red chilli cut in half
5cm piece ginger, peeled and sliced
1 small cinnamon quill
1 x 400g tin peeled tomatoes
¼ cup sweet soy sauce(kecap manis)
1kg sweet potato
2 tbsp butter
2 bunches broccolini

Method

1. Preheat oven to 1600C. Use a large pot with a tight-fitting lid and fill with onion, carrot, celery, garlic, chilli, ginger, cinnamon, tomatoes, soy sauce and 1 litre water. Bring to the boil.

2. Meanwhile, heat a frypan with olive oil and brown shanks on all sides. Place into hot liquid and bring back to the boil. Cover and cook in oven for 2 hours.

3. When shanks are ready, remove from liquid, cover with foil and set aside. Strain liquid into clean saucepan and use a ladle to skim all the fat off the sauce. Put sauce on medium heat till it reduces and is thick enough to coat the back of a spoon.

4. Meanwhile, peel and chop sweet potato, add to a pot of cold water and bring to the boil. Cook till soft, drain, then mash with butter and season with salt and pepper.

5. Return shanks to sauce and cover with lid until they are warmed through. Serve shanks with plenty of sauce, sweet potato mash and steamed greens.

Notes

PLATING UP
Butchers generally know what “French trimmed” shanks mean. It is when the excess fat and gristle has been removed, leaving the bone clean for a nicer presentation.

Source:
Who
Author:
Stylist:
ANNETTE FORREST
Photographer:
BEN DEARNLEY
Rating:
(5)

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