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Slow-roasted lamb shanks with creamy ginger potatoes
Serves 4 Starters and mains
Ingredients
- 2tbsp olive oil
- 1 onion, finely chopped
- 2 medium-sized sweet potatoes, peeled and diced
- 1tsp ground cinnamon
- 1tsp chilli flakes
- 2tsp ground ginger
- 2 garlic cloves, crushed
- 4 medium-sized lamb shanks
- 2tbsp clear honey
- 3tbsp Marsala wine
For the potatoes
- 500g floury potatoes, such as Maris Piper, washed
- 70ml milk
- 30g butter
- 2tsp freshly grated root ginger
Method
Preheat the oven to 150°C/300°F/ Gas 2. Heat the oil in a casserole over a medium heat. Stir in the onion, sweet potatoes, cinnamon, chilli flakes, ground ginger and garlic, cover and simmer for 5 minutes. Remove from the casserole and set aside.
Add the lamb shanks to the casserole and brown them all over. Season with salt and pepper. Return the onion, sweet potatoes and spices to the casserole, along with 500ml cold water, the honey and the Marsala. Stir, cover and bring to the boil.
Transfer the casserole to the oven and cook for 2 hours. While the lamb is cooking, prepare the potatoes. Place the potatoes, whole and unpeeled, in a large saucepan, with the largest potatoes at the bottom, and fill halfway with water. Cover and place over a high heat. When the water begins to boil, drain off about half, leaving just enough for the potatoes to steam.
When the potatoes are cooked (30-40 minutes, depending on their size), peel them (hold them in a tea towel if they are too hot to handle) and place in a warm bowl.
Put the milk, butter and fresh root ginger in a saucepan over a low heat. Stir to warm through the milk and melt the butter.
Pour the warmed ginger milk into the warm potatoes, season with salt and pepper and mash well. Spoon the creamy ginger potatoes onto two warmed plates and place the lamb shanks with the sauce on top.
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