Lamb shanks are a sure fire winner at any dinner party (barring any vegetarians *cough* Priya *cough*). Prepared in advance and cooked slowly, these little beauties can be forgotten about until the grand reveal later in the night. Having cooked Jamie Oliver’s spiced lamb shanks from his first book The Naked Chef several times I thought it was time to give a different recipe a go. This recipe, also from Jamie is even easier, puts the shank center stage, presents better on a plate and still tastes damn good. I tweaked the recipe very slightly by adding four anchovies to the butter before blitzing and served it with a potato-sweet potato mash and steamed broccolini. To make the mash, boil equal proportions of sweet potato and regular potato in salted water with two peeled garlic cloves. When tender, drain and allow to steam and cool for several minutes. Place the potatoes and garlic into a ricer and squeeze into a saucepan over low heat. Add a knob of butter and a splash of milk or cream. Stir to combine and season to taste.
The most important tip I can give when cooking this recipe is to ensure your foil is properly folded and sealed. You don’t want the wine and cooking juices or steam for that matter escaping during cooking. Happy eating!
foil baked lamb shank w/ carrot, mash & cooking juices