Slow roasted lamb shanks with redcurrant and red wine jus, garlic sweet potato mash and pan fried cabbage
Serves 5
Ingredients
5 lamb shanks
200g redcurrants
200ml red wine
4 pweet potatoes
4 Maris Pipers Potatoes
1 bulb of garlic
100 mls milk
3 cabbages
1 large onion
6 carrots
2 leeks
Sprig of rosemary and thyme
Start by rubbing salt into the shanks. Then pan-fry the shanks for 4-5 minutes until they are golden brown on the outside. This helps to ensure the flavour of the lamb is sealed inside and not lost during the slow roast.
While the shanks sear, chop up the onion, carrots, leeks and a couple of cloves of garlic. Put them all into a pot with the rosemary and thyme and start browning them. When the shanks have browned, add them to the stock with 250 mls of water. Then place the pot into an oven at the temperature of 120 degrees for 3 hours. Do check the pot regularly.
After three hours, take the shanks out of the oven. Coat the shanks in honey before wrapping them up in tin foil. Put back into the oven for the final two hours. To the stock, add the red currants and red wine. Then bring to the boil and cook briskly until it has been reduced to a thick gravy, which is the jus. Reduce the heat and keep warm until serving.
To make the mash, chop up the sweet potatoes and the maris pipers into large chunks and boil in water until tender. In a separate pan on a low heat, add the of milk, five cloves of garlic and a nob of butter. When the garlic has softened in the milk, start mashing the potatoes, then add the milk and garlic. Beat until light and fluffy. With the cabbage, chop it up and then pan fry it for four minutes with a knob of butter and black pepper