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Recipe

Sticky lamb shanks with Parmesan mash

This is such a satisfying dish and so easy to cook! The lamb shanks are beautifully tender and the Parmesan mash is such a crowd-pleaser, making it a perfect weekend dinner to enjoy with the whole family.

By Nici Wickes
  • 20 mins preparation
  • 2 hrs cooking
  • Serves 6
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Ingredients

  • 6 lamb shanks (or adjust for 1 shank per person)
  • 2 onions, peeled and quartered
  • 1 whole garlic bulb, halved through the waist
  • 2 bay leaves
  • 4 tbsp balsamic vinegar
  • 1 tsp brown sugar
  • 150 ml red wine
  • Zest from 1 lemon
  • 1/4 cup parsley, finely chopped
Mash
  • 6 agria potatoes, peeled and roughly chopped
  • 1 tsp sea salt
  • 100 ml cream, warmed
  • 100 g Parmesan, grated
  • Salt and black pepper, to season

Method

  • 1
    Preheat oven to 220°C. Prepare your shanks by scoring around the bone at the end – this ensures that the meat and tendons shrink back evenly during cooking. Toss them in a roasting dish and cook until nicely browned – about 15-20 minutes.
  • 2
    Scatter the onions around the shanks, add in the halved garlic bulb, cut-side up, the bay leaves and seasoning. Mix together the balsamic, sugar and wine, then pour over the shanks. Cover tightly with two layers of foil. Reduce oven temperature to 170°C and bake for 2 hours.
  • 3
    Remove the foil and check the shanks – they ought to be meltingly tender.
  • 4
    In the final 45 minutes of cooking, make the mash. Boil the potatoes in well-salted water until cooked. Pour over the warmed cream and mash until smooth. Stir through the Parmesan. Taste and season with salt and pepper.
  • 5
    To serve, dollop large spoonfuls of hot mash onto warm plates and top each with a shank, some onions, garlic and gravy. Scatter over a mix of zest and parsley. Dig in!

Notes

Potatoes can be made 1-2 hours ahead of time. After draining the potatoes, cover them directly with a clean, folded tea towel, pop the lid on, then put another tea towel around the pot. They will stay hot for up to 60 minutes. When ready, pick up where you left off in step four.

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