Lamb Shanks with Cabbage and Mashed Potatoes
Tender lamb shanks cooked for comfort with cabbage and mashed potato. The perfect winter warmer.
- 4 Lamb Shanks
- 2 tbsp olive oil
- 1 onion, diced
- 4 garlic cloves, minced
- 3 cups vegetable stock
- 1/2 cup white wine
- 1/2 green cabbage, sliced
- flat leaf parsley, finely chopped
- Mashed potato to serve
- Preheat oven to 160C. Season the lamb shanks with salt and pepper.
- Heat a large ovenproof pot or casserole dish over medium-high heat and add oil. When oil is hot, add the lamb and cook for 8-10 minutes, turning as needed, until browned all over. Take out the shanks and transfer to a plate.
- Pour off most of the fat, except for about 1 tbsp. Reduce the heat to medium, add onion and sauté for 5 minutes or until golden. Stir in garlic and cook for 1 minute. Stir in the stock and vinegar and bring to a simmer. Add lamb, cover the pot, leaving the lid slightly ajar and transfer to oven. Cook for 1.5 hours.
- Remove pot from the oven and turn lamb over. Place back in the oven, with lid slightly ajar and allow to cook for another 45 minutes. Then close the lid completely and cook for another 30 minutes.
- Remove from the oven, skim off the fat and submerge the cabbage into the stock as much as possible. Cover completely with the lid, return to the oven and cook for another 20 minutes, or until the lamb and cabbage are tender.
- Prepare the mashed potato in the last while the lamb shanks and cabbage are finishing off in the oven.
- Remove from the oven and rest aside for 10 minutes.
- Serve the lamb shanks with cabbage and broth, then add the mashed potato to the side. Sprinkling with fresh parsley.