Slow Cooked Lamb Shanks with Cauliflower Mash
"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)
Biltong@ZA Test Drive Comments:
If we could have added a sixth star we would have! 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.
Serves: 2, if very hungry, or 4 if you are willing to share!
- 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 oven-proof 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 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.