Just like lasagne is better as leftovers, our Braised Lamb Shanks with Mash and Broccoli is better prepared early, ideally in the morning, to bring out the best of the goodness of the lamb. Perfect for dinner parties, the Shanks can be shared as they will easily fall apart having been slow cooked. Recipe inspired by Australian Lamb.
- 4 The Meat Club lamb shanks (approx.1.4kg), excess fat trimmed
- 2 tbsp rice bran oil
- 3 stalks green onion, trimmed, cut into 3cm pieces
- 3 cloves garlic, thinly sliced
- 1 broccoli or 4 broccolini heads
- 1 litre salt reduced beef stock (good quality)
- 500g potatoes, skin off, cut into 3cm pieces
- 2 tbsp good quality butter
- 1-2 tbsp milk
- Preheat oven to 180’C or 160’C fan-forced.
- Brush the Lamb shanks with half the oil and season to taste.
- Place a large casserole dish or saucepan over high heat, add the lamb shanks and cook, turning, for 4-5 minutes or until browned all over. Remove from casserole dish and stand on a plate until required.
- Reduce heat to medium-high. Add remaining oil, onion, garlic and cook for 3-4 minutes or until onion has softened.
- Stir in the stock and bring to a simmer, then cover with a lid and place in the oven for 2–2½ hours or until lamb shanks a very tender and pull easily away from the bone.
- Meanwhile, place the potatoes in a pot of boiling water, removed once soft and drain.
- Place potatoes in a food processor and add milk and butter, and mix until a fluffy puree. Put in a bowl, cover and set aside.
- Remove from oven, cover with lid and stand for 5 minutes.
- Serve the lamb atop a generous serving of mash potatoes, drizzle with the extra sauce and add broccolini.