karohemd: (Chef)
I seared the shank on all sides and then braised it on a bare simmer in red wine and stock with onions, carrots, garlic and rosemary for about three hours.
I then removed the shank and wrapped it in foil to keep warm and rest. Then I turned up the heat and reduced the cooking liquor to a thick sauce while cooking the potatoes and cabbage for the colcannon. Before serving I blitzed the sauce to make it smooth and seasoned it with salt and pepper.
I set the shank on a bed of colcannon (almost didn't manage to do it in one piece as the meat fell off the bone) and poured a liberal amount of the sauce over.
It was just a bit big for me so I have leftovers. :D

Slow Braised Lamb Shank

April 2016

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