Greek-style Slow Cooked Lamb Shanks with Parsnip Mash & Kalamata Olives

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INGREDIENTS

  • 2 teaspoons olive oil

  • 6 Australian Lamb Shanks

  • 2 brown onions, thickly sliced

  • 2 garlic cloves, crushed

  • 2 teaspoons ground paprika

  • 1 teaspoon dried oregano

  • 1 teaspoon fennel seeds

  • 1/2 teaspoon dried thyme

  • 400g can diced tomatoes

  • 1 1/2 cups (375ml) dry red wine

  • 1 cup (250ml) beef stock

  • 1 cup (160g) kalamata olives

  • 2 tablespoons rosemary sprigs

PARSNIP MASH

  • 4 parsnips, peeled, ends trimmed, coarsely chopped

  • 2 potatoes, peeled, coarsely chopped

  • 20g butter, chopped

  • 1/2 cup (125ml) light cream

METHOD

  • Step 1

    Preheat oven to 140°C. Heat half the oil in a large flameproof casserole pan over medium-high heat. Cook half the lamb, turning occasionally, for 5 mins or until brown all over. Transfer to a plate. Repeat with the remaining oil and lamb.

  • Step 2

    Cook the onion in the pan, stirring, for 5 mins or until the onion softens. Add the garlic, paprika, oregano, fennel and thyme and cook for 1 min or until aromatic. Return the lamb to the pan with the tomato, red wine, stock, olives and half the rosemary. Bring to a simmer. Cover. Transfer to the oven. Bake, stirring occasionally, for 2 1/2-3 hours or until the lamb is falling off the bone.

  • Step 3

    Meanwhile, to make the parsnip mash, cook the parsnip and potato in a large saucepan of boiling water for 15 mins or until tender. Drain well. Return to the saucepan with the butter. Use a potato masher or fork to mash until smooth. Add the cream and stir to combine. Season to taste.

  • Step 4

    Serve the lamb with parsnip mash.

Johanna Bostock