This is another dish I fell in love with while visiting Ireland in September 2018. A nice, hearty dish for the winter.
[cooked-sharing]
Ingredients
Directions
Preheat the oven to 300°F
Heat a large pan with a little oil. Quickly brown off the lamb shanks until they are sealed all over and then transfer to the casserole dish.
Brown the chopped vegetables and herbs for a few minutes and add these in on top of the lamb shanks in the casserole dish
Pour the red wine and the chicken stock on top of the lamb shanks and cover the entire casserole with a lid.
Transfer to the oven and bake for 2 ½ hours until the meat is tender and well cooked through. Remove the shanks from the liquid and then sieve the sauce and bring it to the boil until a sauce-like consistency has been achieved
150 Minutes
Serve the shanks drizzled with the reduced sauce.
Horizontally slice the bulb of garlic.
Place into some aluminum foil and drizzle with a little olive oil, seal the tin foil and place in the oven for approximately 45-55 minutes until the garlic has softened
55 Minutes
Peel the potatoes and cut in quarters.
Place into a large pot of water and bring to 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. Place a large dollop of the garlic mash on a plate and top with the lamb shanks and sauce.
Ingredients
Directions
Preheat the oven to 300°F
Heat a large pan with a little oil. Quickly brown off the lamb shanks until they are sealed all over and then transfer to the casserole dish.
Brown the chopped vegetables and herbs for a few minutes and add these in on top of the lamb shanks in the casserole dish
Pour the red wine and the chicken stock on top of the lamb shanks and cover the entire casserole with a lid.
Transfer to the oven and bake for 2 ½ hours until the meat is tender and well cooked through. Remove the shanks from the liquid and then sieve the sauce and bring it to the boil until a sauce-like consistency has been achieved
150 Minutes
Serve the shanks drizzled with the reduced sauce.
Horizontally slice the bulb of garlic.
Place into some aluminum foil and drizzle with a little olive oil, seal the tin foil and place in the oven for approximately 45-55 minutes until the garlic has softened
55 Minutes
Peel the potatoes and cut in quarters.
Place into a large pot of water and bring to 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. Place a large dollop of the garlic mash on a plate and top with the lamb shanks and sauce.