Lamb Shank and Cheddar Mash Recipe
Lamb Shank and Cheddar Mash
Serves - 4
Lamb Shank
Ingredients
4 lamb shanks
1 onion – sliced
2 fennel – sliced
500 ml chopped tomatoes (tinned are fine!)
2 tbsp tomato puree
1 tbsp cumin
1 tsp fennel seeds
2 cloves garlic
1 bouquet garni
500 ml lamb stock or chicken stock
300 ml white wine
1 tbsp parsley - chopped
Method
Put the oven on 160.
Heat a heavy bottomed pan, add oil and season the lamb shanks well on both sides
Place into the pan to colour all over, you may need to do this individually if your pan is not large enough
Once coloured all over, place the shanks on the side and return the pan to the heat
Place the onions, fennel, cumin, garlic and fennel seeds and a little oil if needed
Add the bouquet garni and sweat for 3-4 minutes
Then add the tomato puree and cook for the a further 2 minutes
Then the white wine and reduce by half
Add the tinned tomatoes and lamb stock and bring to boil
Place it the oven for 1 1/2 hours. If the meat is soft and starting to flake from the bone it is ready to serve
Remove the lamb shanks and place in a bowl and serve with Orkney cheddar mash
Orkney cheddar mash
Ingredients
Cheddar and garlic mash
450g potatoes
2 cloves of garlic (chopped very finely)
25g butter
225g grated Orkney cheddar
300g sea salt
1 tsp chopped parsley
100ml milk (warmed)
Salt and pepper
Method
Preheat oven to 180°
Firstly, take a baking tray and cover with sea salt
On top, place the potatoes (pierced with a sharp knife) and bake for an hour and a half, or until soft
Once ready, cut in half, remove the skin and mash
Mix the mashed potatoes with the butter, garlic and milk
Finally, combine with the herbs and Orkney cheddar and serve
Have you tried this recipe? Let us know your thoughts by commenting below or tweeting us @FemaleFirst_UK
Cara Mason @cara_mason