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Lamb shank braised in homemade pepper gravy, Crispy sauteed potato, peas in thyme butter

 

 

Lamb shanks

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1 tablespoon oil

2 lamb shanks

6 beef oxo stock cubes crumbled

6 tablespoons plain flour

1-2 teaspoons freshly cracked black pepper ( or just leave it out )

2 litres boiled kettle water or more if needed

Salt to taste

 

You will need an oven safe casserole pot or saucepan with a lid. If you don't have a lid alfoil will work fine

 

First prepare the gravy mix by adding the crumbled stock cubes and flour to a large bowl, using a whisk keep stirring and adding a few tablespoons of boiled hot kettle water at a time whisking out any lumps as you go then set aside while you brown the lamb

 

Heat up your casserole pot on the stove to a high heat add oil season the lamb with salt and the pepper and brown for about 5 minutes each side or until you have some nice colour.

 

Now pour over the gravy mix, place a lid on then pop into the oven on the lower rack on 180degrees Celsius for 4 hours or until the meat is tender. Make sure you turn the lamb shanks half way through the cooking time and add a little extra water if the gravy is looking too thick. If you want a nice presentation don't move the shanks as the meat will fall off the bone I will share a trick later on how to serve the lamb

 

Crispy potato

 

These take 30 minutes or more to cook so it's best to start cooking the potato 40 minutes or so before the lamb will be ready

4 red potato ( you can use brushed potato as well or any waxy potato for roasting )

1/4 cup oil

 

Peel and chop the potatoes into cubes, boil for 3 minutes then drain well.

 

Heat up a large fry pan to a medium heat, add the oil and potato. Cook for 30minutes or longer but make sure you stir the potato every 5 minutes to get Crispy on all edges. Once golden and Crispy drain on paper towel and season with salt

 

Baby peas in thyme butter

 

1 cup frozen baby green peas defrosted

2 tablespoons butter

1/2 teaspoon salt

Pinch dried thyme

 

This is so simple just add the peas, butter, thyme and salt to a bowl and microwave to warm through and melt the butter, add more salt if you wish. If you don't want to use the microwave a saucepan will do

 

To serve I use an egg slide and tongs to gently pickup the lamb shank and place on your plate then spoon over the gravy and serve the potato and peas on the side

 

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