Braised Lamb Shanks with Creamy Mashed Potato and Lemon Confit

Serves 4

Ingredients

4 x lamb shanks

1 onion, peeled and sliced

2 fennel bulbs, trimmed and sliced

2 garlic cloves, peeled and chopped

1 tsp fennel seeds

1 tbsp ground cumin

bouquet garni

300ml white wine

500ml lamb stock

sea salt and freshly ground black pepper

olive oil, for cooking

chopped lemon thyme, for garnish

For the lemon confit:

sugar, to taste

For the mashed potatoes:

5 or 6 large baking potatoes

300g rock salt

100g butter

Whisky pairing:

Glen Grant 12 Year Old Non Chill-Filtered

Method

Heat the oven to 160C/Gas 2-3 and season the lamb shanks well all over with salt and pepper.

Heat a deep heavy-based ovenproof sauté pan (or flameproof casserole) over a medium-high heat and add a drizzle of olive oil. Brown the lamb shanks in the pan (in two batches, or one at a time if that’s easier) to colour all over. Place the browned shanks on a plate on the side.

Return the pan to a medium-low heat and add a little more oil if needed, followed by the onion, sliced fennel, garlic, fennel seeds, ground cumin and bouquet garni. Sweat gently for 3-4 minutes. Then, pour in the white wine and let bubble to reduce by half. Add the stock and bring to the boil.

Replace the lamb shanks in the pan, immersing them in the mixture. Put a lid on the pan and place in the oven. Cook for 1 ½ hours until the meat is very soft and starting to fall from the bone.

For the potatoes: Preheat the oven to 200C/Gas Mark 6. Scrub the potatoes well. Pour the salt on to a baking tray and lay the potatoes on top. Bake for 1½ hours or until the skins are crisp and the flesh soft. While the potatoes are still hot, scoop out the flesh into a bowl. Warm the butter and milk in a pan over medium heat. Start to mash the potatoes and slowly add the milk and butter. Mix until very smooth and glossy, then season to taste. Serve immediately.

For the lemon confit: Remove all of the white pith. Shred the lemon peel into thin strips (julienne) then place the peel in cold water and bring it to the boil, strain. Repeat blanching in cold water and bring to the boil twice more (three times in total)

Place the blanched lemon strips in the lemon juice and add enough sugar to balance the acidity. Simmer the lemon strips in the lemon ‘syrup’ until just tender. Re-taste and add more sugar if needed.