Recipe Centre

Slow baked lamb shanks with pea and Gorgonzola mash

Ingredients
8 lamb shanks, trimmed
750 ml beef stock
250 ml red wine
6 bay leaves
4 cloves garlic, peeled
2 sprigs rosemary
15 ml peppercorns
deep-fried sage leaves to garnish
PEA AND GORGONZOLA MASH
3 large potatoes, peeled and cooked
60 g butter
190 ml cream
500 ml frozen peas, cooked
30 ml chopped fresh mint
100 g Gorgonzola cheese, crumbled

Method:
Place a frying pan over high heat, add lamb shanks and brown well on each side. Place in a baking dish with remaining ingredients, except sage. Bake at 160ºC for 3 hours. PEA AND GORGONZOLA MASH Combine ingredients and mash until soft and smooth. Serve lamb in deep bowls with pea and Gorgonzola mash. Garnish with deep-fried sage leaves. Serves 6.

Recipe From : FAIRLADY January 03, 2001

Recipe from FAIRLADY : January 03, 2001 See what FAIRLADY has in store this month. Subscribe now and save!