- SBS Food
In this recipe, the amount of time that the lamb is left slow-cooking is proportional to the depth of flavour and fall-off-the bone factor – a fantastic winter dish.
Serves 8 | Prep Time: 20 min | Cooking Time: 2h 30 min | Easy
¼ cup seasoned plain flour
8 lamb shanks, French trimmed
2 tbsp olive oil
16 eschalots, peeled
2 bunches fresh garlic bulbs, trim the stems and halve horizontally
2 cups red wine
¾ cup balsamic vinegar
1 cup beef stock
¼ cup tomato paste
2 tbsp brown sugar
6 sprigs rosemary
For Cauliflower puree:
1 head cauliflower, approximately 1 kg, cut into even size flowerets, 3-4 cm
⅓ -½ cup cream
1 tsp salt flakes
1. Preheat the oven to 150°C (300°F). Place the seasoned flour on a plate and coat the lamb shanks.
2. Heat the oil in a large, shallow, oven-proof, casserole dish over a medium heat and brown the lamb shanks a few at a time until they are evenly browned. Set aside.
3. Reduce the heat and add the butter to the casserole dish. Once the butter has melted, add the eschalots and cook for 5 minutes, until they have a little colour and begin to softe.
4. Add the lamb shanks back to the casserole and add the garlic bulbs. Pour over the red wine, balsamic vinegar and beef stock.
5. Gently stir through the tomato paste, brown sugar and rosemary sprigs.
6. Bring to the boil over a high heat. Once boiling, remove from the heat and cover the casserole with the lid. Place in the oven and cook for 1 hour, remove from the oven and turn the lamb shanks, return to the oven and cook for another 1 hour or until the lamb is tender.
7. Once the lamb is cooked, check the consistency of the sauce – if it’s too thin, remove the lamb and eschallots, keep warm, then simmer the sauce over a medium heat until it reduces to the desired consistency.
For Cauliflower puree:
1. Steam the cauliflower for 20 minutes or until very tender.
2. Place into a blender with ⅓ cup cream, butter and salt. Carefully blend the cauliflower until very smooth, being careful with blender as the cauliflower will be hot and can cause the lid of the blender to pop off and hot cauliflower to spray everywhere. To avoid this let it cool slightly and then hold the lid of the blender on with a tea towel and turn it from low to high very slowly.
3. Adjust the thickness of the puree with extra cream if needed, it should the consistency of mashed potato.
Serve with roasted lamb with cauliflower puree.