Winter warming lamb shanks to soothe the soul

Winter warming lamb shanks recipe

There is nothing better than enjoying slow-cooked lamb shanks drowned in a rich, red wine jus on a cold winter’s night. In celebration of National Red Wine Day on August 28, Le Cordon Bleu Australia Technical Director, Tom Milligan, has created a slow-braised lamb shank recipe to soothe the soul.

Red wine slow-braised lamb shanks with potato puree, brussels sprouts and broad beans

Jarrets d'agneau braisés au vin rouge avec purée de pommes de terre, choux de Bruxelles et fèves

Ingredients

4 lamb shanks (1.6kg)
100ml vegetable oil
100g unsalted butter
100g flour
1 onion, peeled and sliced
200g carrot, peeled and cut into small pieces
400ml red wine
300g crushed peeled tinned tomatoes
1 head garlic, crushed
1 bay leaf
3 sprigs of thyme or winter savory
500ml lamb stock

For the potato puree

200g desiree potatoes
100g unsalted butter
200g full cream milk
Salt, pepper and nutmeg, to taste

For the brussels sprouts

16 brussels sprouts
Salt and pepper, to taste

For the broad beans

200g broad beans, peeled and double shelled
1 lemon
50ml olive oil
Salt and pepper, to taste

Method

Preheat your oven to 160°C.
Season the lamb shanks with salt and pepper and dust each shank in flour.
Place a heavy casserole or cast-iron pot over a medium heat and add the vegetable oil. Once the oil is hot, place the lamb shanks in the pot and brown the lamb evenly on all sides. Add the vegetables, red wine, lamb stock and crushed tomato and bring to the boil.
Add the bay leaf and thyme and cover with a tight-fitting lid.
Place the casserole into the oven and cook for 4 to 6 hours.
While the lamb is cooking prepare the potato puree, brussels sprouts and broad beans.

For the potato puree

Place the unpeeled potatoes in a pot and cover with water. Bring to the boil, then reduce heat to a rapid simmer and cook for 20 to 30 minutes or until soft and tender. Drain and peel. Transfer to a bowl and let potatoes cool slightly.
Push the potatoes through a food mill on the finest setting, back into the cooking saucepan. Heat the saucepan over medium heat stirring until heated through and steam begins to come off the bottom of the pot and add in the butter and stir in well.
Stir in warm milk until combined. Using a whisk, vigorously stir potatoes until fluffy. Season with salt, white pepper and freshly grated nutmeg.

For the brussels sprouts

Trim the base of the brussels sprouts and cut them in half lengthways. Bring a pan of salted water to the boil. Add the sprouts and blanch for 2 to 3 minutes, then drain well.
Heat the olive oil in a wide frying pan and fry the sprouts for a few minutes until golden and tender. Season with salt and pepper.

For the broad beans

Put the beans into a pan of boiling water and cook for two minutes. Drain and cover with cold water to cool, then drain again and peel the outer skin from the beans.
Stir in the olive oil and add lemon juice, salt and pepper to taste.

Finishing the dish

Once the lamb has cooked, remove the casserole dish from the oven and serve the lamb shanks with the potato puree, brussels sprouts and broad beans with a generous serving of the red wine braising juices.