Slow baked lamb shanks with pea and Gorgonzola mash

Name: Slow baked lamb shanks with pea and Gorgonzola mash
Prep time: 15 min
Cook time: 210 min
Total time: 225 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 8.00 lamb shanks; 750.00 ml stock beef; 250.00 ml wine red; 6.00 bay leaves; 4.00 garlic cloves, peeled; 2.00 fresh rosemary sprigs; 15.00 ml black peppercorns; fresh sage fried, to garnish; 10 potatoes large, peeled and cooked; 200 g butter; 400 ml cream; 500.00 ml peas frozen, cooked; 30.00 ml fresh mint chopped; 150 g gorgonzola cheese crumbled

6 servings Prep: 15 mins, Cooking: 3 hrs 30 mins

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A mouth-watering dish with beautiful flavours.

By Food24 November 03 2009

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Slow baked lamb shanks with pea and Gorgonzola mash

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Ingredients (14)

8.00	lamb — shanks
750.00 ml	stock — beef
250.00 ml	wine — red
6.00	bay leaves
4.00	garlic — cloves, peeled
2.00	fresh rosemary — sprigs
15.00 ml	black peppercorns
	fresh sage — fried, to garnish

PEA AND GORGONZOLA MASH

10	potatoes — large, peeled and cooked
200 g	butter
400 ml	cream
500.00 ml	peas — frozen, cooked
30.00 ml	fresh mint — chopped
150 g	gorgonzola cheese — crumbled

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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.