Servings? 3 Cooking Time? 3 hours
What you need?
- 2 tbsp olive oil
- 3 lamb shanks
- salt and pepper
- 1/2 cup flour
- 3 medium-sized red onions, finely sliced
- 3 garlic cloves, finely chopped
- 3 twigs of fresh rosemary leaves, finely chopped
- 1/2 cup balsamic vinegar
- 2 cups red wine
- square baking dish
Potato Pumpkin Puree
- 2 medium-sized potatoes, peeled and cubed
- 1/4 small-pumpkin, peeled and cubed
- 1/2 cup unsalted butter
- 1/4 cup milk
How to cook it?
- Preheat your medium sized oven to 230 degrees celcius.
- Rub the lamb shanks with salt and pepper and drench in flour.
- On medium high heat, pour olive oil in a large pan.
- Cook lamb shanks for about 10 mins or until brown on all sides then remove.
- Cook onions until lightly browned, then add in chopped garlic and rosemary for 2-3 mins.
- Pour in balsamic vinegar and red wine and let it reduce while caramelising the onions.
- Pour the mix into the baking dish and add the lamb shanks on top and cover with foil.
- Place in the oven and cook for approximately 2 hrs and 30 mins (or until meat tender it will almost fall off the bone), while basting every 30 mins.
- While the lamb is cooking, peel and chop your potatoes and pumpkin.
- In a medium sized pot, boil the potatoes and pumpkin for about 20 mins or until soft (poke the larger ones with a knife, if it falls right out, it’s cooked through)
- Drain the pot and squeeze the potatoes and pumpkin through a potato riser straight into the pot again.
- Add butter while stirring until mixed even throughout the mash.
- Add milk and salt and stir well until smooth and evenly mixed, then set aside.
- Once the lamb is cooked and tender, serve immediately.
Tips? This meal is great for toddlers and kids as well since the lamb’s sauce and the mash are both nice and sweet. There’s also a wow factor if you let your child chew on the lamb bone, like my daughter did. Enjoy!