Braised Lamb Shanks with Mashed Potatoes & Cabbage
This braised lamb shanks recipe we spiced up with some chili and made the cabbage extra delicious by using some bacon. And don‘t forget that creamy mash potatoes. Perfect fo a Sunday roast!
Ingredients
Braised Lamb Shanks
6 lamb shanks
Rub:
1 part salt
1 part paprika powder
1/4 part ground cinnamon
1/2 part pepper
chili (e.g. Habanero)
3 sprig rosemary
oil
Vegetables:
5 red onions finely chopped
5 carrots finely chopped
4 cloves of garlic finely chopped
Braising liquid:
stock
red wine
Mash Potatoes:
2 kg potatoes
butter
cream
salt, pepper
Roasted Cabbage:
450g cabbage
150g bacon
1 tbsp ginger (paste)
1/4 L white wine
salt, pepper, oil
Method
Clean lamb shanks and dry them with paper towels.
Coat with oil and spice rub.
Set aside in the fridge to marinate for one hour.
Brown lamb shanks over medium heat in batches.
Remove meat from pot and reduce to a low heat.
Sautè onions on a low heat in the same pot for about five minutes.
Add carrots and cook for another ten minutes.
Add garlic and cook for a few minutes until fragrant.
Turn the heat up and add meat back into the pot.
Deglaze with red wine and cook of the alcohol.
Add the stock to the pot and bring everything up to a boil.
Reduce heat, cover and let simmer for about 3 hours.
Dice up bacon and add to a cold pot. Bring up to a medium heat to render the fat.
Once fat is rendered after about 10 minutes add ginger to the pot.
Add cabbage and coat in bacon grease. Deglaze with white wine.
Bring to boil and reduce heat. Let simmer for about one hour.
Once liquid has evaporated season to taste.
Peel and chop potatoes. Add to cold water and bring to a boil. Cook till potatoes are tender.
Strain potatoes and press through ricer. Add butter, cream, salt and pepper to your liking.
After meat is tender (2,5 hours) remove from the pot and set aside.
Blend braising liquid and strain into a pan. Reduce sauce to your desired consistency.
Once reduced add some butter and melt till shiny.
ENJOY!