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Lamb Shanks with Sweet Potato, Romano and Dill Mash

Lamb Shanks with Sweet Potato, Romano and Dill Mash

This is a rusky dish that can be served up as comfort food during the cold winter months or as a spectacular dish for any dinner party. A favorite with family and friends this dish is sure to satisfy.

Serves 4 to 6

Ingredients

  • Lamb Shank Ingredients
  • 4 - 6 Lamb Shanks
  • 2 tablespoons of Olive Oil
  • Rock Salt
  • Cracked Black Pepper
  • 3 Bay Leaves
  • ½ Bunch of Sage
  • ½ Bunch of Marjoram
  • 2 Large Tins of Roma tomatoes or equivalent fresh
  • 1 Cup of stock or water with stock cube
  • 2 - 3 Cups Good Red wine (Merlot or Cab/Sav)
  • 4 Sticks of Celery
  • 1 Parsnip (Large or equivalent)
  • 1 Turnip (Large or equivalent)
  • 2 Large Onions (Peeled and cut into 4)
  • 4 Garlic Cloves (Chopped)
  • Sweet Potato, Romano and Dill Mash Ingredients
  • 1 Large Sweet Potato
  • 1/2 cup Greek Yoghurt
  • ¼ cup grated Romano cheese
  • 1 tablespoon chopped Dill
  • 1 tablespoon premium quality butter
  • Olive Oil
  • Rock Salt
  • Cracked Black Pepper
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Method

  1. Lamb Shank Cooking Instructions
  2. 1. Preheat Oven at 140 degrees Celsius
  3. 2. Put a casserole or saucepan on the heat and add olive oil, sauté
  4. the shanks until nice and brown all over, add 1 ½ - 2 cups red
  5. wine and simmer to de-glaze the pan
  6. 3. Add tomatoes, stock, some salt and pepper, bay leaves, sage
  7. and marjoram put lid on and place in he oven for 1hr 15 mins
  8. 4. Time to prepare the vegetables chopping them into rustic chunks
  9. or smaller if preferred
  10. 5. After 1hr 15 mins add the celery, onions, parsnip, turnip and garlic
  11. 6. Add remaining red wine
  12. 7. Taste the sauce and add additional salt, pepper, sage and
  13. marjoram if required
  14. 8. If dish is dry, add additional water as required
  15. 9. Put lid back on and continue to cook for additional 30 – 45 mins or
  16. until vegetables are soft and the lamb is very tender and almost
  17. falling off the bone – remember to remove bay leaves
  18. Sweet Potato, Romano and Dill Mash Cooking Instructions
  19. 1. Chop and Boil Sweet Potato
  20. 2. Drain, add butter, salt, pepper and olive oil and mash together
  21. 3. Stir in Yogurt and Dill
  22. 4. Stir in Romano Cheese
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Notes & Tips

Serving Instructions 1. Place one generous scoop of Mash in centre of plate 2. Carefully place serving of shank diagonally across mash 3. Scoop vegetable and gravy mix across the shank and around mash 4. Serve with a either a Merlot or Cab Sav (same quality or better then used in preparation)