Lamb shank stew
The Australian Women’s Weekly The Country Table
Serving size: Serves 8
Cooking time: More than 2 hours
Course: MainFavourite flavours: Lamb
Lamb shank stew
INGREDIENTS
8 french-trimmed lamb shanks (1.6kg)
8 cloves garlic, halved
2 medium lemons (280g)
2 tablespoons olive oil
3 large brown onions (600g), chopped coarsely
2 cups (500ml) dry red wine
3 medium carrots (360g), quartered lengthways
3 trimmed celery stalks (300g), chopped coarsely
4 bay leaves
8 sprigs fresh thyme
1.75 litres (7 cups) chicken stock
½ cup finely chopped fresh flat-leaf parsley
¼ cup finely chopped fresh mint
2kg potatoes, chopped coarsely
300ml cream
100g butter
METHOD
Pierce meatiest part of each shank in two places with sharp knife; press garlic into cuts.
Grate rind of both lemons finely; reserve. Halve lemons; rub cut sides all over shanks.
Preheat oven to 180°C/160°C fan-forced.
Heat oil in large flameproof casserole dish; cook shanks, in batches, over heat until browned. Cook onion, stirring, in same dish until softened. Add wine; bring to the boil, then remove dish from heat.
Place carrot, celery and shanks, in alternate layers, on onion mixture in dish. Top with bay leaves and thyme; carefully pour stock over the top. Cover dish tightly with lid or foil; cook in oven about 3 hours or until meat is tender.
Combine reserved grated rind and herbs in bowl.
Boil, steam or microwave potato until tender; drain. Mash potato with warmed cream and butter in large bowl until smooth. Cover to keep warm.
Transfer shanks to platter; cover to keep warm. Strain pan juices through muslin-lined sieve into medium saucepan; discard solids. Boil pan juices, uncovered, stirring occasionally, until reduced by half.
Divide mashed potato among plates; top with shanks, sprinkle with rind-herb mixture, drizzle with pan juices. Serve with green beans, if desired.
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