Slow Cooked Lamb Shanks with Cauliflower Mash
| Recipe and images from Aninas-Recipes.com. Used with permission
It only takes about 20 minutes, in total, of actual busyness in the kitchen. Not bad, given the outcome of this recipe; an unbelievably tender lamb shank, with an aromatic and flavoursome tomato, garlic and red wine sauce. – Anina (www.aninas-recipes.com)
Fleisherei Test Drive Comments:
This recipe is totally delicious and perfect for a special occasion, but, it is not labour intensive and is bound to wow any lucky guests that are invited to sample it. For those who don’t use alcohol in their cooking, a red wine or balsamic vinegar is a great substitute for the red wine. Just make sure that you mix the vinegar with some water to tone down it’s strength.
Lamb Shank Ingredients:
- 50 gr butter
- 2 cloves of garlic, chopped fine.
- 1 onion, finely chopped.
- 2 x 1 cup red wine
- 2 tins chopped tomato.
- A large bouquet garni made from tying a handful of fresh parsley, rosemary and thyme together.
- Salt and pepper to season.
- 2 large lamb shanks, about 900gr in total.
- 2 whole garlic head, with tops sliced off.
- 5 small pearl onions, peeled.
- Rainbow carrots to serve (optional
Cauliflower Mash Ingredients:
- 1 head of Cauliflower, steamed.
- 2 tablespoons butter.
- Milk to add to cauli mash.
- Half a cup of grated parmesan.
- First, heat the butter in a saucepan and sauté the garlic and onion until translucent. Fry for another minute on high heat.
- Deglaze the pan by adding one cup of wine. Set the stove to medium heat and add the bouquet garni.
- Cook for 4 minutes, add one tin of chopped tomatoes. Season with salt and black pepper. Set aside.
- In an ovenproof dish, pour out the other tin of chopped tomatoes and arrange the shanks on top.
- Add the rest of the sauce from the saucepan.
- Arrange the garlic and bouquet garni in the dish and bake for 3 hours covered, at 160 degrees Celsius, removing it every hour and basting the shanks with the tomato sauce.
- After 3 hours, remove the lid; add the pearl onions and the second cup of red wine and roast for another 40 –50 minutes until sauce becomes dark and sticky. Season. Remove from oven.
- Remove shanks, whole garlic and pearl onions from the dish transfer the leftover sauce to a food processor (throw away the bouquet garni) and blend until smooth, or desired thickness is achieved. Set aside to serve.
- To make the cauliflower mash, simply blend the steamed cauliflower with butter and milk until smooth. Add the parmesan and season.
- To serve, add cauliflower mash to a plate, with a shank and topped with tomato sauce and whole garlic on the side.