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
- 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
- Preheat the oven to 140°C
- Heat a large, oven-proof pot on the stove top and add a glug of olive oil.
- Season the shanks with salt and pepper, then brown in the hot pan, remove and set aside.
- Add the onions to the pot and cook for 5-10 minutes until soft and translucent.
- 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.
- 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).
- The lamb shanks should be tender and falling off the bone.
- Serve with garlic mash and fresh oregano leaves.
- Horizontally slice the bulb of garlic.
- 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.
- Peel the potatoes and cut into quarters, place into a large saucepan of water and bring to the boil.
- Reduce the heat to a simmer, fit with a tightly fitting lid and continue to cook until the potatoes are softened.
- Strain the potatoes into a large colander and return to the saucepan with the butter and the milk.
- Squeeze the garlic out of the roasted bulbs into the potatoes.
- Mash the potatoes until completely smooth.
Lamb Shank 450g (available online).Enjoy 5% OFF our shanks by using code 'lamb' at checkout.
Offer ends 31 October 2018.