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http://www.lifestylefood.com.au/recipes/4256/lamb-shank-braised-in-port-wine-with-sage-and-celeriac-mash

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Lamb Shank Braised in Port Wine with Sage and Celeriac Mash

Ingredients

  • Mash

Method

  • 1.

    Dust lamb in flour and seal until nut brown. Add garlic and vegetables and allow to soften.

  • 2.

    Pour in the port, bring to the boil and add rosemary and lemon peel. Pour in the stock, cover and cook at 160 degrees centigrade for 2 hours.

  • 3.

    Remove lamb to one side and reduce the remaining liquid by half. Pass through a sieve. Prepare mash by creaming celeriac and potatoes together, then adding cream, olive oil, parsley and seasoning.

  • 4.

    Serve lamb shank on mash with a drizzle of liquid.

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Andrew Graham

Cabernet Sauvignon, Merlot and Shiraz are the best wines to pair with Lamb Shank Braised in Port Wine with Sage and Celeriac Mash.

 
 

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Posted by Rosemary49Report
I only made the lamb shanks not the mash. Used french cut lamb shanks. Put it in the hooded barbque, in a caserole dish. It was soo tender it fell off the bone. Everyone including the kids loved it.
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