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Slow Cooked Lamb Shank with Garlic-Spring Onion Buttery Mashed Potatoes and Red Wine+Onion Jus
Slow Cooked Lamb Shank with Garlic-Spring Onion Buttery Mashed Potatoes and Red Wine+Onion Jus

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We hope you got benefit from reading it, now let’s go back to slow cooked lamb shank with garlic-spring onion buttery mashed potatoes and red wine+onion jus recipe. You can cook slow cooked lamb shank with garlic-spring onion buttery mashed potatoes and red wine+onion jus using 22 ingredients and 4 steps. Here is how you achieve that.

The ingredients needed to cook Slow Cooked Lamb Shank with Garlic-Spring Onion Buttery Mashed Potatoes and Red Wine+Onion Jus:
  1. Prepare Lamb Shank Marinade Ingredients
  2. You need 2 Lamb Shank
  3. Provide 11/2 Tbsp Smoked Paprika
  4. Prepare 1 Tbsp Dried Thyme
  5. Take 1 Tsp Cumin
  6. Prepare 2 Garlic Cloves (Chopped)
  7. Get 1 Tbsp Light Soy Sauce
  8. Take Mashed Potatoes Ingredients
  9. Get 4 Large White Potatoes(cubed)
  10. Prepare 2 Garlic Cloves (minced)
  11. Use 1 Tbsp Butter
  12. Get 4 Spring Onions (finely chopped)
  13. Take 2 Tbsp Milk
  14. Take Other Ingredients
  15. Use 2 Large Onion(thinly sliced)
  16. Take 2 Cups Red Wine
  17. Prepare 2 Chicken Stock Cubes
  18. Provide 350 ml Boiled Water
  19. Provide 1 Tbsp Cornflour (optional)
  20. Take Seasoning (Salt & Black Pepper)
  21. Use 4 Blanched Carrots(thin cuts)
  22. Prepare 6 Blanched Long-stem Broccoli
Instructions to make Slow Cooked Lamb Shank with Garlic-Spring Onion Buttery Mashed Potatoes and Red Wine+Onion Jus:
  1. Combine all the marinade ingredients in a bowl with a drizzle of oil. Mix in the lamb shanks and ensure to coat thoroughly with the marinade mix. Leave to stand room temperature for 10-15 mins.
  2. Add/mix in the sliced onions and sear the shanks (in a large sauce pan)on a medium-high heat till browned a little. Dissolve and mix thoroughly the chicken stock cubes in boiled water; add to the sauce pan and simmer for 10 mins. Then add the red wine, season and let it cook for 3 hours on medium-high heat. (Alternatively, can be oven cooked for 3 hrs at 170’C).
  3. At the last hour/40 minutes mark; boil the potatoes till very soft(not too mushy). Drain completely and let it stand for 2 minutes. Add the potatoes to a bowl; add the spring onion and garlic then mash it for a little while. Add the milk and butter and mash till smooth and velvety.
  4. Optional step: Once cooked, removed the shank and transfer to a plate. Add/stir in cornflour to the stock to thicken it(desired consistency. Serving Suggestion

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