You may also like
Categories:
onions carrots celery apples rosemary lamb shanks oil apple juice red wine potatoes cabbage whipping cream milk butter nutmeg
Viewed: 70 - Published at: 6 years agoIngredients
- 3 None onions, peeled and cut into slices
- 3 None carrots, peeled and cut into chunks
- 1/2 stalk celery, diced
- 2 None apples, peeled, cored and diced
- 3 sprigs rosemary, leaves removed
- 4 None lamb shanks (about 400g each)
- 4-5 tbsp oil
- 400 ml clear apple juice
- 200 ml dry red wine
- 1 kg potatoes, peeled and cut into chunks
- 1 kg cabbage, core removed and cut into strips
- 125 ml whipping cream
- 250 ml milk
- 25 g butter
- 1 pinch grated nutmeg
Method
- Season the lamb shanks. Heat 2-3 tablespoons of oil in a Dutch oven set over high heat. Add meat and sear on each side. Remove from the dish and set aside.
- Put the onions, apples, carrots, celery and rosemary into the same dish and saute vigorously in the meat juices.
- Return the lamb to the pan, add the apple juice and red wine and bring to a boil. Cover the dish and cook in a preheated oven at 350°F for 1 hour. Remove the lid and return to the oven for an additional 50-60 mins.
- For the mashed potatoes, cook the potatoes in boiling, salted water for about 20 minutes. In a separate pan, heat the milk with the butter. Drain the potatoes, add the warm milk and butter and mash the potatoes. Season with salt and pepper, adding a little nutmeg if desired.
- Meanwhile, for the creamed cabbage, heat 2 tbsp of oil in a pan and saute the cabbage. Season. Add the cream, and bring to a boil, then reduce the heat and simmer for 5-8 minutes.
- To finish, remove the lamb from the oven, and lift the shanks and a few tablespoons of vegetables out of the cooking liquid, cover and keep warm. Pass the remaining vegetables though a sieve, or transfer to a blender and puree, and mix back into the cooking juices to create a gravy and return to the heat.
- Serve the shanks on a plate with some creamed cabbage, mashed potatoes, the reserved vegetables and gravy, with a little rosemary to garnish.
