Equipment
Ingredients
Lamb & Marinade
- 4 lamb shanks, trimmed
- 10 g salt
- 5 g black pepper, freshly ground
- 30 ml olive oil
Spiced Braising Sauce
- 2 onion, finely diced
- 6 garlic cloves, minced
- 10 g ground cumin
- 10 g ground coriander
- 8 g smoked paprika
- 1 cinnamon stick
- 5 g chili flakes
- 60 g tomato paste
- 250 ml dry red wine
- 400 g canned crushed tomatoes
- 500 ml chicken stock or lamb stock
Creamy Swede & Potato Mash
- 500 g swede (rutabaga), peeled and cut into 2cm cubes
- 500 g potatoes, peeled and cut into 3cm chunks
- 60 g unsalted butter
- 80 ml heavy cream, warmed
- nutmeg
Nutrition (per serving)
Method
Preheat your oven to 160°C/320°F. Pat the lamb shanks dry with paper towels to ensure a good sear, then season generously with salt and pepper.
Heat olive oil in a large Dutch oven over medium-high heat. Sear the lamb shanks, working in batches if necessary to avoid overcrowding, until deep golden brown on all sides (approx. 8-10 mins). Remove lamb and set aside.
Reduce heat to medium. Add the diced onion to the pot (in the rendered lamb fat) and sauté for 5 minutes until softened. Add garlic, cumin, coriander, paprika, chili flakes, and the cinnamon stick. Stir constantly for 1 minute until fragrant.
Stir in the tomato paste and cook for 2 minutes to darken its color. Pour in the red wine to deglaze, scraping the bottom of the pot with a wooden spoon to release any browned bits (fond). Simmer for 3 minutes to burn off the alcohol.
Return the lamb shanks to the pot along with any resting juices. Add the crushed tomatoes and stock. The liquid should cover about 3/4 of the meat. Bring to a simmer.
Cover the pot with a heavy lid and transfer to the preheated oven. Braise for 2.5 to 3 hours, turning the shanks halfway through. The meat is done when it is falling off the bone and reaches an internal temperature well above 85°C/185°F (connective tissue breakdown).
About 30 minutes before the lamb is ready, place the cubed swede in a large pot of salted cold water. Bring to a boil. After 10 minutes of boiling the swede, add the potato chunks. Boil together for another 15-20 minutes until both are completely tender.
Drain the vegetables well and return them to the hot pot for 1 minute to steam off excess moisture. Add butter, warm cream, and nutmeg. Mash until smooth and creamy. Season with salt and pepper to taste.
Remove lamb from the oven. Skim excess fat from the surface of the sauce. If the sauce is too thin, remove the meat and boil the sauce on the stove for 5-10 minutes to reduce and thicken. Serve shanks over a bed of mash, generously spooning the sauce over the top.
Chef's Notes
- Patting the meat dry before searing is crucial. Moisture creates steam, which prevents the Maillard reaction (browning) that adds depth to the sauce.
- Swede (rutabaga) has a naturally lower starch content than potatoes. Combining them gives you the best of both worlds: the fluffy texture of potato and the sweet, savory depth of the swede.
- For an extra glossy 'restaurant style' sauce, finish the reduced sauce with a knob of cold butter right before serving (monter au beurre).
- This dish tastes arguably better the next day, as the spice profile has time to mature and permeate the meat further.
Storage
Refrigerator: 3 days — Flavor improves after 24 hours as spices meld.
Freezer: 3 months — Freeze sauce and meat together; freeze mash separately in airtight containers.
Reheating: Reheat gently in a covered pot on the stove with a splash of water, or in a 160°C oven until piping hot.
