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Bourguignon-style lamb shanks with sweet potato paris mash
Bourguignon-style lamb shanks with sweet potato paris mash
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Prep Time:
360 minutes
Cook Time:
225 minutes
Total Time:
585 minutes
Slow-cooked lamb shanks in luscious red wine sauce with onions and mushrooms - a winter favorite!
Ingredients:
  • 1 brown onion, finely chopped
  • 3 French shallots, finely chopped
  • 2 carrots, peeled, finely chopped
  • 2 garlic cloves, bruised
  • 1 sprig fresh thyme
  • 1 fresh bay leaf
  • 1 tsp black peppercorns
  • 1L (4 cups) cabernet sauvignon or shiraz
  • 6 French-trimmed lamb shanks
  • 80ml (1/3 cup) vegetable oil
  • 90g unsalted butter, chopped
  • 20g plain flour
  • 8 pickling onions or pearl onions, peeled, roots intact
  • Large pinch of caster sugar
  • 200g speck, cut into batons
  • 400g button mushrooms
  • Chopped fresh continental parsley, to serve
  • 800g sweet potato, peeled, coarsely chopped
  • 200g butter, chopped
  • 200ml milk
  • White pepper, to season
Instructions:
  • Combine onion, shallot, carrot, garlic, thyme, bay leaf, peppercorns, and red wine in a large dish. Add lamb shanks and mix well. Cover with plastic wrap and refrigerate for 8 hours or overnight to marinate.
  • Take the meat out of the marinade and gently dry it with paper towel. Strain the flavorful marinade through a fine sieve into a large bowl, saving the vegetables and herbs for later use.
  • In a large flameproof casserole dish, heat 1 1/2 tablespoons of oil and 60g of butter over medium-high heat until foaming. Season the lamb with salt and brown in batches for 8-10 minutes. Transfer the lamb to a bowl. Add the reserved vegetable mixture to the dish and cook until golden for about 6-8 minutes. Return the lamb to the dish, reduce heat to low, sprinkle in flour, and cook for 1 minute. Stir in the reserved marinade, scraping the bottom of the pan with a wooden spoon. Bring to a simmer, cover, and cook for 2-3 hours until the lamb is tender.
  • Place the onions, sugar, and remaining butter in a small saucepan. Season well and add enough cold water to reach halfway up the onions. Cover and cook over medium heat for 8-10 minutes until the onions are tender and golden.
  • 1. Preheat a large frying pan over high heat. Sauté the speck, stirring frequently, for 6-7 minutes until golden. Transfer to a bowl. Add the remaining 2 1/2 tablespoons of oil to the pan. Toss in the mushrooms, season with salt and pepper, and sauté for 5-6 minutes until tender.
  • Transfer the lamb shanks to a plate using tongs. Strain the sauce through a colander into a large bowl, discarding the vegetables. Next, strain the liquid through a fine sieve back into the casserole dish. Return the lamb shanks to the dish along with the glazed onions, speck, and mushrooms. Simmer over low heat for 15 minutes or until the sauce reduces by one-third and coats the lamb. Use a ladle to skim any fat from the surface and discard. Season to taste.
  • For the sweet potato paris mash, cook sweet potato in boiling water until tender. Drain, then mash until smooth using a potato ricer or masher. Return to the pan, add butter, milk, and cook until mixture is smooth. Beat vigorously for 1 minute, then season with salt and white pepper.
  • Scoop the mash onto the serving plates. Place the lamb shanks on top and drizzle with the sauce and vegetables. Garnish with parsley.

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