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  • Gary Mack

Lamb shanks, dauphinoise and roast beetroot.



Traditional and tasty, the lamb shank is easy to work with, it used to be a cheap cut but sadly no longer.. I kept this recipe very simple. The night before our dinner party I threw everything in to the casserole dish and baked it for two hours or so. I was extraordinarily tired, so I skipped the pan frying of the lamb.


When braising you don't always need to seal the meet. It can be better because you add flavour and render some of the fat that clings to the shank. I hoped that my addition of red wine, rosemary, garlic, beef stock and anchovies would add enough flavour, and it was!


Lamb shanks take a long time to cook. the longer you can give them the better. they get to the point where they just fall off the bone. Delicious, delightful and decadent!


You will need one lamb shank per person.

1 x large onion

3 x large carrots

2 x sticks of celery

1 tbsp tomato puree

Garlic (I used to bulbs! Yumcars!)

4 or 5 anchovies

Two beef stock cubes (Beef)

Bottle of red wine (one you would drink)

A few sprigs of rosemary and thyme.

pepper corns (I just throw them in. I quite like biting into one when I eat stew!)

water just to top up.




First, pre heat the oven to 180c. Roughly chop all the veg and through it in to a casserole dish, add the shanks and all the other ingredients. Braise in the oven for about 2 and a half hours. I made this the night before which is handy for two reasons: Firstly you get a more intense flavour as the juices and flavour mingle and marry; Secondly, you get to take the layer of fat off the top.

A small dollop of garlicky curly kale, bejewelled beetroots and a healthy dollop of dauphinoise complemented the tender lamb shanks.  






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