Braised Shank of Lamb with Rosemary and creamed potatoes

Serves 4
Prep Time : 20 mins
Cooking Time : 1 1/2 - 2 hours


For the lamb
1 tbs. vegetable oil
1 large onion, diced
2 sticks celery, peeled and diced
2 carrots, peeled and diced
1 leek, trimmed, washed and sliced
2 cloves garlic, peeled and crushed
4 tbs. plain flour
4 lamb shanks
300 ml light vegetable stock
300 ml red wine
4 sprigs fresh rosemary
2 tsp. brown sugar
salt and pepper

For the potatoes
800g peeled potatoes
2 egg yolks, beaten
100 ml single cream
50g butter
1 bunch parsley, chopped
salt and pepper


Warm the oven to 180 degrees Celsius.

Warm a flameproof casserole dish over a moderate heat and add the oil, then fry the vegetables for 3 minutes until the onions starts to soften.

Add the garlic and cook for two more minutes, then remove all the vegetables and return the dish to the heat.

Lightly season the lamb all over with salt and pepper, then dust with the flour.

Add a little more oil to the casserole dish if needed, then fry the lamb until well browned on all sides.

Remove the lamb from the dish and add the vegetables, place the lamb on top then pour over the stock, wine and sugar.

Snap the tender tips off the rosemary and reserve for garnish, then strip the leaves off the remaining stems and sprinkle onto the lamb.

Season with a little pepper, cover tightly with foil and place in the oven to cook for 1 1/2 to 2 hours, until the lamb is very tender.

Cut the potatoes into large, even sized chunks and place in a pan of cold, salted water. Bring to the boil and simmer until the potatoes are tender.

Drain and return the potatoes to the pan, warming gently to dry them out.

Mash until smooth, then add the egg yolks and stir well.

Add the cream and butter and stir well, then add the parsley and season with the salt and pepper.

To serve, pile the mash into deep bowls and place a lamb shank on each pile. Using a slotted spoon, strain the vegetables from the sauce and place these around the mash, then pour the sauce over both.