Wednesday, 10 October 2012
Glazed lamb shanks with mash
Monica Galetti recently released her first cook book after years of learning from the great Michel Roux Jr at Le Gavroche in London. This recipe is simply brilliant incorporating sweet and sour glazed lamb shank cooked in a fragrant stock with creamy mash rich with creme fraiche, comfort food at its finest.
2-4 Lamb shanks
1 Large carrot, peeled and roughly sliced
2 Sticks celery, washed and sliced
1 Onion, peeled and roughly chopped
3 Bay leaves
5 Star Anise
2-3 Sprigs of rosemary or 1 tsp dried
2 Cinnamon sticks
1 tablespoon sea salt
4 Maris piper potatoes
4 tablespoons creme fraiche
6 tablespoons runny honey
3 tablespoons red wine vinegar
1. Preheat the oven to 180C.
2, Add the vegetables to a large stock pot (preferably oven-proof, if you do not have one start this stage in a large wide pan and transfer to a casserole dish fit for the oven, place in the oven while you prepare this stage) along with the star anise, bay leaves, rosemary, salt, cinnamon and lamb shanks. Pour in enough cold water just to cover the lamb shanks.
3. Bring to the boil and then transfer to the oven to cook for two hours with a lid on.
4. Once the lamb has cooked, remove the shanks from the stock and strain 300ml of the stock into a jug. In a wide ovenproof frying pan (or transfer to an ovenproof container if you do not have one) melt the butter and once melted add the honey. Once the mixture begins to bubble and go golden brown in colour add the red wine vinegar.
5. Stir and add the stock then the lamb shanks, place back in the oven for 25-30 minutes basting the lamb every 7-10 minutes. In the meantime peel and slice the potatoes into rough dice and place into salted boiling water for 15-20 minutes or until easily pierced with a knife, drain and place into a food processor along with the creme fraiche, blitz until smooth and keep warm.
6. Once the shanks are golden in appearance remove from the oven, if there is still excess liquid in the pan, remove the shanks and place the pan over a high heat and reduce until you are left with a sticky glaze.
7. To serve, place a mound of potato in the centre of the plate and top with a shank, drizzle over the remaining glaze and serve.