Ingredients:
For the Lamb Shank:
- 2 large lamb shanks (bone-in)
- 2 tbsp olive oil
- 1 large onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, crushed
- 2 tbsp tomato paste
- 1 cup red wine (optional, sub with extra stock)
- 3 cups beef or lamb stock
- 2 sprigs rosemary
- 3 sprigs thyme
- 2 bay leaves
- Salt & black pepper
For the Lamb Jus:
- Reserved braising liquid (from lamb)
- 1 tbsp butter (optional, for richness)
For the Dual Sweet Potato Mash:
- 1 large purple sweet potato, peeled & cubed
- -1 large yellow sweet potato, peeled & cubed
- 3 tbsp butter
- ¼ cup cream (or coconut cream for dairy-free)
- Salt & white pepper to taste
- Pinch of nutmeg (optional)
Instructions :
Braise the Lamb Shanks:
1. Sear the lamb: Pat shanks dry, season generously with salt and pepper. Heat olive oil in a heavy pot (Dutch oven) over medium-high heat. Sear shanks on all sides until deeply browned (~3-4 mins per side). Remove and set aside.
2. Sauté aromatics:In the same pot, add onion, carrot, and celery. Cook for 5 mins until softened. Add garlic and tomato paste, stirring for 1 min until fragrant.
3. Deglaze:Pour in red wine (if using), scraping up browned bits. Reduce by half (~3 mins).
4. Braise: Return lamb to the pot. Add stock (liquid should cover ⅔ of the shanks). Tuck in rosemary, thyme, and bay leaves. Bring to a simmer, then cover and transfer to a 300°F (150°C) ovenfor 2.5–3 hours, until fork-tender.
Make the Lamb Jus:
1. Strain braising liquid into a saucepan, discarding solids. Simmer until reduced by half (~10–15 mins) to a glossy, rich consistency.
2. Stir in butter (optional) for extra silkiness. Keep warm.
Prepare the Sweet Potato Mash:
1. Boil both sweet potatoes in salted water until tender (~15 mins). Drain well.
2. Mash the Sweet Potato Separately with butter, cream, salt, white pepper, and nutmeg until ultra-smooth (a food processor or ricer ensures no lumps).
Plate & Serve:
1. On each plate, create a swirl of purple sweet potato mash in a wide circle, then layer a smaller circle of yellow mash inside it for a dual-tone presentation.
2. Place a lamb shank gently atop the mash.
3. Generously spoon lamb jus over the shank and around the plate.
4. Garnish with a sprinkle of flaky salt and a few fresh microgreens or thyme sprigs for visual contrast.
Chef’s Tip:
This dish pairs beautifully with a glass of full-bodied red wine or a side of garlicky sautéed greens. The key to perfection is low and slow braising, which develops incredible depth in both meat and sauce.
With love of the recipe station.