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Lamb Shanks with Minted Pea puree and Parsnip Mash

Lamb Shanks with Minted Pea Puree and Parsnip Mash

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Lamb Shanks with Minted Pea Puree and Parsnip Mash

As we head full throttle out of Autumn and into Winter, we find ourselves in need of  3 things: Warm Jumpers, Loving Hugs and Comfort Food . This Classic Winter Warmer  is guaranteed to make you feel like you have been hugged in a warm jumper after a gratifying meal.

Lamb Shanks with Minted Pea Puree and Parsnip Mash
 
Creator: Jeffrey Simonetta Photographer: Benjamin Townsend
Author:
Serves: 4
Ingredients
FOR THE SHANKS:
  • 4 lamb shanks (from your butcher)
  • 1 bulb of garlic, shelled
  • 1 leek, roughly chopped
  • 1 carrot, peeled and roughly chopped
  • 1 tin crushed peeled tomatoes (about 400g)
  • 60g tomato paste
  • 1 bottle of red - whatever you like
  • ½ bunch rosemary
  • ½ bunch thyme
  • Water or stock (preferably stock see beef broth recipe) - just make sure your meat is covered
FOR THE MINTED PEA PUREE:
  • 1 litre water
  • 1 tablespoon unsalted butter
  • 500g frozen peas, thawed
  • ⅓ cup lightly packed fresh mint leaves, coarsely chopped
  • Coarse salt and ground pepper
FOR THE PARSNIP MASH:
  • 2 Desiree potatoes, peeled and coarsely chopped
  • 4 parsnips, peeled and chopped
  • Salt and pepper
  • 1 tablespoon unsalted butter
  • 2 Cups milk
  • 1 teaspoon nutmeg
Method
FOR THE SHANKS:
  1. Preheat the oven to 190C.
  2. Seal off the shanks in a very hot pan (the colour you add to the shanks now will determine how dark your sauce will be). Place in your braising dish.
  3. Saute off your vegetables. After they have started to get a bit of colour, add your tomato paste and get it caramelised, then add to shanks. Add salt and pepper to taste.
  4. Deglaze the pan with some red wine and pour over the shanks and vegetables.
  5. Add the herbs and top up with stock or water, cover with foil and bake for three hours at 190C.
  6. Note: The shanks are ready when the meat is wanting to fall off the bone and the sauce is thick and rich.
FOR THE MINTED PEA PUREE:
  1. When the shanks are almost cooked, in a medium saucepan, bring the water and butter to the boil, over high heat.
  2. Add peas and mint and boil stirring constantly for about 4 minutes.
  3. Transfer to a food processor and pulse until coarsely pureed.
  4. Season with salt and pepper.
FOR THE PARSNIP MASH:
  1. Put the potatoes and parsnips in a medium sized heavy-bottomed saucepan, cover with milk and some cold water and add nutmeg. Bring to a boil over high heat; reduce heat to medium and simmer until fork tender, around 10 minutes.
  2. Strain the potatoes and parsnips reserving the milk liquid.
  3. Return the potatoes and parsnips to the pan and add the butter and some of the milk liquid and season with salt and pepper.
  4. Mash with a potato masher until smooth

 

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Published on: May 30, 2014

Filled Under: Featured, Recipes

Views: 4188

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