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main-meals

Braised Connemara Hill Lamb Shanks with Nettle Mash

A delicious summer meal.

Braised Connemara Hill Lamb Shanks with Nettle Mash | DonalSkehan.com, A delicious summer meal.

main-meals

Braised Connemara Hill Lamb Shanks with Nettle Mash

A delicious summer meal.

Thursday, November 13, 2014

8 Connemara Hill lamb shanks (about 475g each)

50g plain flour

2 tbsp sunflower oil

2 onions, finely chopped

2 celery sticks, finely chopped

2 carrots, finely chopped

3 garlic cloves, crushed

375ml dry white wine

750ml chicken stock

4 canned anchovy fillets, finely chopped

1 tbsp tomato puree

2 tbsp roughly chopped fresh rosemary

2 bay leaves

For the persillade:

4 tbsp finely chopped fresh mint

2 tbsp finely chopped garlic

2 tbsp finely grated lemon rind

2 canned anchovy fillets, finely chopped

Small handful fresh flat-leaf parsley leaves

For the nettle mash:

1.2kg floury potatoes, peeled and halved or quartered if large

75g butter

100ml milk

50 tender young nettle leaves, washed well and roughly chopped

Sea salt and freshly ground black pepper

Large casserole pan

 

This dish looks very impressive served to a table. The nettles add a great twist to the mash and the lamb works really well together with the persillade.

Place a really large casserole pan on a high heat. Season the lamb shanks and toss them in the flour to coat.
Add the oil to the pan and working in batches, sear the lamb shanks all over until golden brown, transferring them to a large plate as you go.
Next, reduce the heat to medium and add the onions, celery and carrots to the pan. Sauté for 6-8 minutes until soft but not coloured, adding the garlic for the last minute. Mix in a little bit of flour to thicken the sauce. Increase the heat and then add the wine, allowing it to bubble down for a minute or two.
Now add the tomato puree, then the rosemary and bay leaf. Then add the anchovies and season well.
Return the lamb shanks to the pan, pour over the stock and cover with a tight fitting lid. Bring to the boil and then reduce to a very gentle simmer for about 3 hours. Turn the shanks occasionally during this time.
Meanwhile, prepare the persillade. Simply toss the mint, lemon zest, parsley, garlic and anchovies together in a small bowl. Cover and chill until serving.
Half an hour before serving, prepare the mash. Cook the potatoes in a large pan of boiling salted water for 15-20 minutes or until tender. Warm the milk and butter in a small pan until just coming to the boil and remove.
Drain the potatoes well and mash until smooth with the milk and butter mixture. Stir the nettles through to wilt completely and season to taste. Cover and keep warm.

TOP TIP

Once cooked the meat from the lamb shanks should be really tender and just falling off the bone.
Carefully remove the shanks to a large plate and keep warm covered in foil.
To serve, spoon a large dollop of creamy nettle mash into the centre of each serving bowl or plate. Sit a lamb shank proudly on top, spoon the sauce over and scatter generously with persillade.

Ingredients

8 Connemara Hill lamb shanks (about 475g each)

50g plain flour

2 tbsp sunflower oil

2 onions, finely chopped

2 celery sticks, finely chopped

2 carrots, finely chopped

3 garlic cloves, crushed

375ml dry white wine

750ml chicken stock

4 canned anchovy fillets, finely chopped

1 tbsp tomato puree

2 tbsp roughly chopped fresh rosemary

2 bay leaves

For the persillade:

4 tbsp finely chopped fresh mint

2 tbsp finely chopped garlic

2 tbsp finely grated lemon rind

2 canned anchovy fillets, finely chopped

Small handful fresh flat-leaf parsley leaves

For the nettle mash:

1.2kg floury potatoes, peeled and halved or quartered if large

75g butter

100ml milk

50 tender young nettle leaves, washed well and roughly chopped

Sea salt and freshly ground black pepper

You'll Need

Large casserole pan

 

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