Ingredients
8 lamb shanks, frenched
4 cloves garlic, quartered
2 lemons
2 tbsp oil
2 large brown onions, coarsely chopped
2 cups Deakin Estate Shiraz
2 large carrots, quartered
Silverbeet leaves – bunch, roughly chopped
4 bay leaves
8 sprigs thyme
1.5 litre vegetable stock
¼ cup chopped Italian parsley
¼ cup chopped fresh mint
1.5kg potatoes
300ml cream
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1. Pierce thickest part of each shank in two places with sharp knife; press garlic parts into cuts.
2. Grate rind of lemons finely and reserve. Halve lemons; rub cut sides all over shanks. Preheat oven to moderate.
3. Heat oil in large deep casserole dish; brown shanks in batches. Cook onion in same dish until softened. Add wine; bring to a boil, then remove dish from heat.
4. Place carrot, celery, silverbeet and shanks, in alternate layers, on onion mixture in dish. Top with bay leaves and thyme; carefully pour stock over the top. Cover dish tightly with lid or foil; cook in moderate oven around 3 hours until meat is tender.
5. Meanwhile, combine reserved grated rind, parsley and mint in small bowl.
6. Boil, steam or microwave potato until tender, drain. Mash potato with warmed cream and butter in large bowl until smooth. Cover to keep warm.
7. Divide mashed potato among serving plates; top with shanks, sprinkle with lemon-herb mixture, drizzle with pan juices. Serve with steamed carrots and other greens if desired.
Serves 4-6, depending on your number of shanks.
Recipe by MarieBeth
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