Braised Lamb Shanks with Roasted Garlic and Parmesan Mash - Stinco d'agnello con purè di patate all'aglio e parmigiano
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Braised Lamb Shanks with Roasted Garlic and Parmesan Mash - Stinco d'agnello con purè di patate all'aglio e parmigiano

4.8 (147 ratings)

Ingredients

Braised Lamb Shanks

  • 200 g red wine, full-bodied Italian
  • 400 g tinned chopped tomatoes
  • 60 g balsamic vinegar
  • 50 g tomato purée
  • 100 g water
  • 1 beef stock cube (for 0.5 l)
  • 3 sprigs fresh rosemary
  • 2 tsp dried oregano
  • 110 g onions, quartered
  • 3 - 4 garlic cloves, to taste
  • 150 g celery stalks, cut in pieces
  • 150 g carrots, cut in pieces
  • 40 g extra virgin olive oil, plus extra for browning
  • 4 lamb shanks (approx. 400 g each)
  • 2 pinches fine sea salt
  • 2 pinches ground black pepper

Roasted Garlic and Parmesan Mash

  • 50 g Parmesan cheese, cut in pieces (2 cm)
  • 1 garlic bulb
  • 1 tsp olive oil
  • 1 pinch fine sea salt
  • 1000 g floury potatoes, peeled, sliced (5 mm)
  • 1 ½ tsp fine sea salt, plus extra to taste
  • 350 g milk
  • 50 g unsalted butter, diced
  • ground black pepper, to taste

Nutrition
per 1 portion
Calories
5255 kJ / 1259 kcal
Protein
79 g
Carbohydrates
64 g
Fat
71 g

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