Herb Infused Lamb Shank in White Wine with Mustard Mash

 

This is a different way of doing Lamb Shanks, by cooking the white wine, herbs and vegetables together it adds a fresher taste to a much loved cut of meat. Serve with creamy Mustard mash. Great Sunday lunch or having people over.

Serves 2

INGREDIENTS:


2 Lamb Shanks (from a quality Butchers)
4 Sprigs of Rosemary
2 Sprigs of fresh Thyme
10 Sage Leaves
70g Butter
6 Cloves of Garlic, Unpeeled
1 Large Carrot, peeled and finely sliced
1 Leek, washed, halved, and finely sliced
1 large Glass of White Wine
1 Onion, peeled and finely sliced
Sea Salt
Ground pepper

Mustard Mash

6 large White Potato's, peeled and chopped
Dijon Mustard
Olive Oil
Sea Salt
Ground Pepper


WHAT TO DO:

Turn the oven to 200c. Pick the leaves off 2 sprigs of rosemary, the thyme and 8 sage leaves, put in a food mixer with the butter. season with salt and pepper and blitz together.

Using a small knife, slide the knife up the bone and make a whole. Take some of the whizzed up butter and push it into the pockets you've just made. This will flavour the shanks right to the core.

Tear off 2 arms-length sheets of tin foil. Divide the sliced veg between the two and add the garlic and remaining sage leaves, making a pile in the middle of each sheet.

Rub the lamb Shanks with olive oil and season with salt and pepper. Place the shanks on top of the pile of veg, adding the rosemary and the thyme to each pile. Carefully pull up the tin foil around the shank and pour half the wine into each parcel. Then gather the foil around the bone of the shank, and pinch together tightly.

Place both shank parcels on a baking tray, with the bones facing up (see picture). Put them into the preheated oven for 2 1/2hrs (for a fan assisted oven), until the meat is tender.

Handy Hint:

Check the parcels after 1 1/2hrs to make sure the liquid has not evaporated. If needed add more wine.


Mustard Mash:

With half an hour of the lamb cooking time left, put the potatoes into a pan of boiling water, cook until soft when prodded with a knife.

Once cooked, drain the potatoes and put them back in the pan. Pour a good glug of Olive oil into the pan and breakdown with a potato masher (you can also use a potato ricer if you have one, easy and same results).

Once mashed up, take a strong wooden spoon and mix the mash until smooth (you will have to put some effort into this as you want NO lumps and to be creamy). Once the potato is smooth, mix in about 3/4 teaspoon of mustard (depending on your how mustardy you want it) and mix together well. 

Plate up each Lamb Shank with the veg and the juices, spooning on some mash on the side.


Recipe by Jamie Oliver

Photos by Rach Grice

Buffalo Mozzarella with Tomato & Parmesan Crust Salad

This is a fresh summer salad. it uses flavours that love being together in tomato, basil and mozzarella cheese. The crunch of the Parmesan breadcrumbs contrasts fantastically Basil and Parsley pesto works really well.

Serves 2/3

INGREDIENTS:

for the Tomato and Basil Parmesan Crust:

20 vine ripened tomato's
Handful of basil leaves
Couple of slices of thick crusty bread
Parmesan cheese
Olive Oil
Sea Salt & Ground pepper

For the Buffalo Mozzarella salad:

Good Quality Buffalo Mozzarella x 2 large balls
Handful of Basil leaves
Handful of Parsley
Olive oil
Parmesan cheese
SSa Salt 
Ground Pepper

Parma Ham
Italian Salami

 

WHAT TO DO:

Remove the tomato's middle  and chop the tomatoes into cubes and lay on the bottom of an oven proof dish, rip the basil leaves and scatter across the tomato's and salt and pepper.

Take the bread an put in a blender and blitz into breadcrumbs, leave a varied of different sizes of breadcrumbs as this adds texture ( do not blitz into fine breadcrumbs)

Scatter the bread crumbs over the tomatoes ( make sure every part of the dish is covered ) then take the Parmesan cheese and grate generously over the breadcrumbs (cover the whole dish) then drizzle some olive oil over the dish.

Place under a grill until browned

For the Buffalo Mozzarella salad:

In the blender put the basil and parsley and a good glug of olive oil. blitz the ingredients together, add some grated Parmesan and add seasoning to your taste.

Tear the mozzarella and place on a dish, drizzle the basil and parsley pesto on top. place the meats in between the cheese.

Serve together and add some crusty bread and olive oil and balsamic vinegar to dip

Recipie by Nigel Slater

Photos by Rach Grice