Lamb shank on mashed potatoes

Elaboración

1. 01
   Paso 1Chop the vegetables

   Chop the vegetables.

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2. 02
   Paso 2Season the lamb

   Season the lamb shanks generously with salt and pepper.

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3. 03
   Paso 3Sear the shanks

   Heat olive oil in a heavy pot over high heat and sear the shanks on all sides until deep golden and crisp.

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4. 04
   Paso 4Set the shanks aside

   Remove and set aside.

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5. 05
   Paso 5Soften the vegetables7m 30s

   In the same pot, add the onions, carrots, celery and garlic. Cook for 5–10 minutes until softened and lightly caramelised.

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6. 06
   Paso 6Cook the tomato paste1 min

   Stir in the tomato paste and cook for a minute.

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7. 07
   Paso 7Deglaze with wine

   Pour in the red wine, scraping up all the bits from the bottom, and let it reduce by half.

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8. 08
   Paso 8Add stock and herbs

   Add the beef stock, rosemary, thyme and bay leaves. Return the shanks to the pot.

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9. 09
   Paso 9Braise the shanks3h

   Bring to a gentle simmer, cover, and transfer to the oven at 160°C for 3 hours, or until the meat is tender and falling off the bone.

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10. 10
    Paso 10Boil the potatoes

    Boil the potatoes in salted water until soft.

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11. 11
    Paso 11Drain and steam-dry

    Drain well and allow them to steam dry.

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12. 12
    Paso 12Rice the potatoes

    For the smoothest result, pass the potatoes through a ricer.

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13. 13
    Paso 13Fold in cream and butter

    Gently heat the cream and butter together, then fold into the potatoes. Season generously.

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14. 14
    Paso 14Remove the shanks

    Remove the shanks from the pot.

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15. 15
    Paso 15Strain the sauce

    Strain the sauce through a sieve, discarding the vegetables, then return it to the pan and reduce until thick and glossy.

16. 16
    Paso 16Finish with butter

    Finish with a knob of butter for shine and richness.

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17. 17
    Paso 17Serve and garnish

    Serve the lamb over the mash and spoon over the sauce. Garnish with chives and enjoy!

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