Lamb shank on mashed potatoes

Réalisation

1. 01
   Étape 1Chop the vegetables

   Chop the vegetables.

   oignoncarottecéleriail
2. 02
   Étape 2Season the lamb

   Season the lamb shanks generously with salt and pepper.

   jarret d'agneauselpoivre noir
3. 03
   Étape 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.

   huile d'olivejarret d'agneau
4. 04
   Étape 4Set the shanks aside

   Remove and set aside.

   jarret d'agneau
5. 05
   Étape 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.

   oignoncarottecéleriail
6. 06
   Étape 6Cook the tomato paste1 min

   Stir in the tomato paste and cook for a minute.

   concentré de tomate
7. 07
   Étape 7Deglaze with wine

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

   vin rouge
8. 08
   Étape 8Add stock and herbs

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

   bouillon de bœufromarinthymfeuille de laurierjarret d'agneau
9. 09
   Étape 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.

   jarret d'agneau
10. 10
    Étape 10Boil the potatoes

    Boil the potatoes in salted water until soft.

    pomme de terresel
11. 11
    Étape 11Drain and steam-dry

    Drain well and allow them to steam dry.

    pomme de terre
12. 12
    Étape 12Rice the potatoes

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

    pomme de terre
13. 13
    Étape 13Fold in cream and butter

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

    crèmebeurrepomme de terreselpoivre noir
14. 14
    Étape 14Remove the shanks

    Remove the shanks from the pot.

    jarret d'agneau
15. 15
    Étape 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
    Étape 16Finish with butter

    Finish with a knob of butter for shine and richness.

    beurre
17. 17
    Étape 17Serve and garnish

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

    jarret d'agneaupomme de terreciboulette