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Categories:Viewed: 118 - Published at: 6 years ago
Ingredients
- 4 lamb shanks
- 1 bottle of red wine
- 2 onions, chopped
- 1 generous handful of mixed herbs
- 500 ml (17.6fl oz) lamb stock
- 1 dash of sriracha (or 1 small chilli, finely chopped)
- 1.25 kg (2.8lbs) potatoes
- 2 to 3 tsp white plain flour
- 100 ml (3.5fl oz) water, approximately
- 200 g (7.1oz) shallots, finely chopped
Method
- Slow cook the lamb and ingredients on medium for 6-8 hours.
- The meat should fall off the bone.
- When ready strain the jus through a fine sieve.
- Pull from the bones ensuring there is no fat.
- Next boil and mash potatoes and season with salt, pepper and nutmeg.
- To make the gravy, bring the jus to hard boil then reduce heat to simmer.
- Using flour and water, make a smooth paste and whisk into the jus avoiding lumps.
- Bring back to the boil.
- Season to taste.
- Preheat oven to 200C.
- (Fan assisted)
- Finally, layer the lentils, shallots and lamb in a casserole dish.
- Add sufficient gravy to completely cover the meat then cover with a generous layer of potatoes adding seasoning and a dash of nutmeg.
- Seal to the edges to prevent the sauce from boiling over.
- Rough up the surface using a fork.
- Bake until golden brown on top.
- Remove from heat and leave to rest for 10 minutes before serving.
