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SCMP Reporter

Slow-cooked lamb shanks with truffled mashed potatoes

Ingredients

4 lamb shanks

8 tbsp of olive oil

1 tbsp of minced garlic

1/2 cup of diced onions

1/2 cup of diced carrots

1/2 cup of diced celery

1 cup of chopped shiitake mushrooms

6 cups of beef stock

3 cups of red wine

2 bunches of fresh rosemary

2 bay leaves

For the truffled mashed potatoes:

450 grams of potatoes (preferably the Ratte variety)

1 1/2 cups of warm milk

120 grams of unsalted French butter

2 fresh truffles or 3 tbsp of truffle paste

Coarse sea salt and freshly ground black pepper, to taste

Step 1: Preheat the oven to 160 degrees Celsius. Season the lamb shanks with salt and pepper. Heat a heavy casserole dish, add the olive oil and brown the shanks on all sides, for about five minutes. Remove from the casserole.

Step 2: Raise the heat to medium-high, add the garlic, onions, carrots, celery and mushrooms and saute until the vegetables are soft and lightly brown, for about eight minutes. Return the lamb shanks to the pan and stir in the herbs and red wine. Boil over high heat until the wine is reduced by half. Add the beef stock, cover with the lid, place the casserole in the oven and braise for two hours or until the lamb shanks are tender.

Step 3: Make the truffled potatoes by placing the potatoes in a large pot and add enough water to cover by 10cm. Add salt, bring to the boil and simmer over moderate heat for 20 to 30 minutes, until a knife can easily pierce the potatoes. Drain immediately then peel. Pass the potatoes through a food mill. Heat the milk until hot. Place the pureed potatoes back into the pot, add the butter and mix until incorporated, then slowly stir in the hot milk. Mix until smooth. Season with salt and pepper then add chopped truffles.

Step 4: Divide the potatoes between four dishes, add one lamb shank to each plate and spoon on some of the sauce.

Goldstein recommends serving with the Rosemount Estate shiraz.



Swiss made