Tender Lamb Shank

This is comfort food at its best! Slow-cooked, fall off the bone lamb in red wine with garlic mash.

• Prep - 15 min
• Cook - 2 hours 45 min
• Ready In - 3 hours
• 4 - 6 servings

Ingredients

• Olive oil
• Salt and pepper
• 4 lamb shanks (available here)
• 1 large onion, finely chopped
• 2 cloves garlic, crushed
• Large bunch oregano, torn roughly 
• Handful of thyme
• 1 tin chopped tomatoes
• 1/2 bottle good quality red wine
• Rind of 1 lemon, peeled into strips
• Mash to serve
• Fresh oregano leaves to garnish

For the garlic mash

• 3 Tbsp milk
• 25 g butter
• 1 bulb garlic
• 6 large potatoes

Directions

1. Preheat the oven to 140°C
2. Heat a large, oven-proof pot on the stove top and add a glug of olive oil.
3. Season the shanks with salt and pepper, then brown in the hot pan, remove and set aside.
4. Add the onions to the pot and cook for 5-10 minutes until soft and translucent.
5. Add the garlic and cook for a minute, then add the herbs. Stir in the chopped tomatoes, red wine and return the shanks to the dish. Add the lemon rind.
6. Transfer to the oven and bake at 140°C for at least 2 and a half hours (alternatively, cook on the stove on a low heat).
7. The lamb shanks should be tender and falling off the bone.
8. Serve with garlic mash and fresh oregano leaves.

Garlic Mash

1. Horizontally slice the bulb of garlic.
2. Place into some tin foil and drizzle with a little oil, seal the tin foil and place in the oven for approximately 45-55 minutes until the garlic has softened.
3. Peel the potatoes and cut into quarters, place into a large saucepan of water and bring to the boil.
4. Reduce the heat to a simmer, fit with a tightly fitting lid and continue to cook until the potatoes are softened.
5. Strain the potatoes into a large colander and return to the saucepan with the butter and the milk.
6. Squeeze the garlic out of the roasted bulbs into the potatoes.
7. Mash the potatoes until completely smooth.

Lamb Shank 450g (available online).