GinGin : 4 New Regent Street Christchurch Luke Dawkins is a man who sucks the juice out of life and lives every inch of his aesthetic, quirky personality and infectious nature. We met about 2 years ago when I walked into GinGin Victoria Street; him on one side of the bar and me the other;…
Slow Braised Lamb Shanks with Garlic Mash
Having just arrived from the UK and the lovely heat of Summer, to the freezing bleedin’ cold of the South Island, I have decided a winter warmer is just what’s needed… Lovely tender Lamb in a Balsamic Vinegar and Red Wine Reduction, served with Garlic Mash and Winter Veges… just loverly… I love a little shank or two…
Prep Time: 20 minutes
Cook time: 2 hours
1/2 cup flour
2 lamb shanks (I like to remove the sinew)
2 red onions, sliced
2 garlic cloves, chopped
4 sprigs rosemary, leaves removed, chopped
160ml red wine
120ml balsamic vinegar
100ml lamb stock
4 potatoes – peeled & diced
2 cloves garlic
2 tbsp butter
½ cup milk
salt and freshly ground black pepper
Preheat oven to 180.
Season the flour with salt and freshly ground black pepper and generously dust your shanks, shaking off any excess flour.
In a heavy bottomed oven proof dish, that will fit your shanks and ingredients. Pour some olive oil and in batches, brown your shanks on all sides.
Remove from the pan and set aside. Reduce the heat, drizzle in some more oil and cook the onions slowly until they are soft and fragrant. Add the garlic and sauté, then add the chopped rosemary and cook for a further 2 – 3 minutes.
Increase the heat and pour in the red wine. Cook for 3 – 4 minutes, scraping all those lovely bits from the bottom of the pan, then add the vinegar and stock. Return the shanks and any juices to the pan. Scoop onion mixture over the meat, cover and cook for 2 hours, turning the shanks halfway through or until the meat is tender and falling off the bone.
Pop the potatoes and peeled cloves garlic in a saucepan cover with water. Season generously with salt. Cook until tender. Drain and place back in the saucepan over medium heat until the potatoes have completely dried out, remove from the heat and mash. Add the butter, milk and season. Mash again and whip with a fork.
Serve drizzled with some olive oil.
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The Permit Room 779 Colombo Street Lunch Menu : $5 – 20 Dinner Menu : $10 – $36 “Welcome to the days of East – Indian prohibition. As a visitor, inside these four walls, the laws against extravagance don’t apply. The Permit Room has attained a license from the authorities in your name. Tonight you…