A Taste Of Marilyn

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12hr Lamb Shanks with Truffled Mash

12 hr Lamb Shanks with Truffle Mash

Ingredients

The Shanks
8 lamb shanks
salt and pepper to taste
2 tablespoons dried parsley flakes
2 cloves minced garlic
1/2 teaspoon dried oregano
1/2 teaspoon grated lemon peel
1 leek, chopped
2 shallots
1 medium carrot, chopped
1 teaspoon olive oil
1 cup Burgundy wine

The Mash
8 potatoes
lump of butter
dollop of cream
truffle oil
shopped chives

The Method

Seal Lamb shanks on a hot pan. Place in a slow cooker. Sprinkle lamb with salt and pepper, parsley, garlic, oregano and lemon peel. In a small saucepan, saute the onion and carrot in oil for 3-4 minutes or until tender. Stir in wine and/or stock. Bring to a boil, stirring occasionally. Pour over lamb. Cover and cook on low for 12 hours or until meat is tender.

Boil potatoes until soft. Strain and mash with cream, butter, chives and some drops of truffle oil. Season

Remove lamb from slow cooker and keep warm. Strain cooking juices and skim fat. In a small saucepan, add more booze and bring juices to a boil; cook until liquid is reduced by half.

Serve.

 

 

 

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