Glazed lamb shanks with creamy mash

A tasty lamb dish that you can prepare in well in advance to take the pressure off on the night.

Serves 4 people.

Chef: Monica's Kitchen

2020-05-23T00:00:00+01:00

For the mash

Place the lamb shanks in a large cooking pot and pour on enough water to cover. Add the spices and 1 tbsp sea salt. Slowly bring to the boil
Skim off any scum from the surface of the stock and turn the heat down to a gentle simmer. Add the vegetables, herbs and orange zest. Bring back to a low simmer and cook very gently for about 2 hours until the shanks are soft and tender. Leave to cool in the liquid
Heat the oven to 180°C/Gas 4. Lift the lamb shanks out of the cooking pot onto a plate. Strain the stock and reserve
Heat a large ovenproof pan over a medium-high heat and add the butter and lamb shanks. Once the butter has melted, stir in the honey. When the mixture begins to boil and caramelise, add the wine vinegar, then pour in 300ml of the reserved stock. Bring to the boil and baste the shanks with this glaze before placing in the oven
Roast the lamb shanks for 25-30 minutes, basting every now and then with the pan juices, until they are fully glazed and shiny. If the glaze gets too thick in the pan, stir in a little more of the reserved stock
Meanwhile, for the mash, cook the potatoes in their skins in boiling salted water for about 20 minutes until tender, then drain and peel. Mash the potatoes thoroughly, then beat in the crème fraîche with a spatula. Season with salt and pepper to taste
Serve the glazed lamb shanks with the creamy mash and a seasonal green vegetable