Holiday Lamb Shanks with Minted Mash
|Olive oil||1 Tablespoon|
|Lamb shanks||2 1⁄10 Kilogram (6 Pieces, 350 Grams Each)|
|Onion||1 Large, chopped|
|Carrots||2 , peeled and chopped|
|Celery stalks||1⁄2 , chopped|
|Garlic||3 Clove (15 gm), 2 clove chopped, 1 clove peeled|
|Red wine||300 Milliliter|
|Lamb stock||300 Milliliter (Made From A Cube)|
|Canned chopped tomatoes||400 Gram|
|Red currant jelly||2 Tablespoon|
|Chopped fresh rosemary||2 Tablespoon|
|Ground black pepper||To Taste|
|Chopped fresh mint||2 Tablespoon|
|Old potatoes||800 Gram, mashed|
# Preheat the oven to 180C/Fan 160C/Gas Mark 4. Heat the oil in a large frying pan, add the lamb shanks and fry for 8mins, turning occasionally until browned all over. Transfer to a roasting tin. Add the onions, carrots, celery and garlic and sauté for 2 mins.
# Add the wine, stock tomatoes, redcurrant jelly, bay and rosemary and bring to the boil. Season with salt and pepper. Pour over the lamb shanks, cover the tin and bake for 2- 21/2 hours or until meltingly tender. Remove the lamb from the oven and baste the shanks with the juices a couple of times during cooking.
# For the minted mash, Cut the potatoes into large chunks, place in a large pan and cover with cold water. Add the garlic clove and a good pinch of salt, then bring to the boil and simmer for 10-15mins or until tender. Drain in a colander then return to the pan. Add the butter, then mash the potatoes and garlic until lump free. Add the milk and mint and use a fork to whisk until lightly and fluffy.
# Remove the lamb from the oven. Transfer the shanks to a plate and keep warm. Mix the cornflour to a smooth paste with a little water. Place the casserole on the hob and bring to the boil, stirring until the sauce thickens slightly. A Season to taste. Arrange the shanks on 6 warm plates, spoon over the juices and serve with the minted mash.