Nourishing stew will get you through winter

Posted: November 7, 2020 in Recipes
Tags:

Comfort food

As the days become shorter, it’s time to cook comforting, warming food, and what better than a nourishing stew. Simple to make and usually in just one pot, stews make great use of more economical cuts of meat and root vegetables. There’s little hands-on time, too. All the work is done by slow cooking. Continue to the recipe Plate

Lamb shanks with Cheddar mash

orkneylambshankLamb shanks are a tough cut of meat from the hind leg, so are perfect for slow cooking. They are good value for money, too, and full of flavor. They are slow cooked with fennel, tomatoes, white wine and fresh herbs in this recipe, until the meat falls away from the bone, and served with an indulgent cheesy mashed potato.

Ingredients
  • 4 lamb shanks
  • 1 onion – sliced
  • 2 fennel – sliced
  • 2.1 cups chopped tomatoes (tinned are fine)
  • 2 tbsp tomato puree
  • 1 tbsp cumin
  • 1 tsp fennel seeds
  • 2 cloves garlic
  • 1 bouquet garni
  • 2.1 cups lamb stock or chicken stock
  • 1.3 cups white wine
  • 1 tbsp parsley – chopped

For the mash

  • 450 g potatoes
  • 2 cloves of garlic (chopped very finely)
  • 25 g butter
  • 225 g grated cheddar
  • 1 tsp sea salt
  • 1 tsp chopped parsley
  • 100 ml milk (warmed)
  • 1 pinch salt and pepper
  • 15.9 oz potatoes
  • 2 cloves of garlic (chopped very finely)
  • 0.9 oz butter
  • 7.9 oz grated cheddar
  • 1 tsp sea salt
  • 1 tsp chopped parsley
  • 3.5 fl oz milk (warmed)
  • 1 pinch salt and pepper
  • 15.9 oz potatoes
  • 2 cloves of garlic (chopped very finely)
  • 0.9 oz butter
  • 7.9 oz grated cheddar
  • 1 tsp sea salt
  • 1 tsp chopped parsley
  • 0.4 cup milk (warmed)
  • 1 pinch salt and pepper

Step-by-step

  1. Put the oven to 160C. Heat a heavy bottomed pan, add oil and season the lamb shanks well on both sides.
  2. Place into the pan to colour all over. You may need to do this individually if your pan is not large enough.
  3. Once coloured all over, place the shanks on the side and return the pan to the heat.
  4. Add the onions, fennel, cumin, garlic and fennel seeds into the pan, plus a little oil if needed.
  5. Add the bouquet garni and sweat for 3-4 minutes. Then add the tomato puree and cook for the a further 2 minutes.
  6. Add 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.
  7. As soon as the lamb goes into the oven, make the mash. 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.
  8. Once ready, cut in half, remove the skin and mash. Mix the mashed potatoes with the butter, garlic, seasoning and milk.
  9. Finally, combine with the herbs and cheddar and serve with the lamb shanks in a bowl.

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