Slow baked lamb shanks with pea and Gorgonzola mash

Recipe from: 1/3/2001 12:00:00 AM

Ingredients 15
Servings 6
Time 15 mins

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
  • 10
    large potatoes, peeled and cooked
  • 200
    g
    butter
  • 400
    ml
    cream
  • 500
    ml
    frozen peas, cooked
  • 30
    ml
    chopped fresh mint
  • 150
    g
    Gorgonzola cheese, crumbled
 

Method

3 1/2 hrs
 
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.
 

Read more on: bake  |  lamb
 

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