Serving size: Serves 8
Cuisine type: Modern Australian
Cooking time: More than 1 hour
Course: Main

Lamb Shank Stew with Creamy Mash

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 moderate.

Heat oil in large flameproof casserole dish; cook shanks, in batches, until browned. Cook onion, stirring, in same dish until softened. Add wine; bring to a 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 moderate oven about 3 hours or until meat is tender. (Can be made ahead to this stage. Cover; refrigerate overnight.)

Meanwhile, combine reserved grated rind, parsley and mint in small 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 or colander into medium saucepan; discard solids. Boil pan juices, uncovered, stirring occasionally, until reduced by half.

Divide mashed potato among serving plates; top with shanks, sprinkle with lemon-herb mixture, drizzle with pan juices. Serve with steamed green beans, if desired.

To "french" a lamb shank (or rack or cutlet) means to clean away excess gristle, fat and meat from the end of the shank (or cutlet or rack), thus exposing the bone. Trimmed shanks look somewhat like giant chicken legs and, indeed, some butchers do call them "lamb drumsticks".


per serving 39.8g fat; 2856kJ (682 cal)