Lamb Shanks with Barley and Cinnamon
Mashed Potatoes

Serves 4

extra virgin olive oil
4 x large frenched lamb shanks
1 red onion
2 cloves garlic
100ml red wine
2 tablespoons red wine vinegar
400g tin of tomatoes
2 cups chicken stock
1 teaspoon black peppercorns
1 cinnamon stick
4 sprigs thyme
1 sprig rosemary
350g pearl barley
sea salt

6 large desiree Potatoes
125g salted butter
sea salt

1 lemon (grated rind only)
2 cloves garlic (finely diced)
Picked parsley leaves (finely chopped)

Preheat oven to 150ÂșC. Heat oil in a large frying pan over high heat and add shanks to seal on all sides. Transfer to a large flameproof casserole dish wth a lid. In the frying pan cook the onion, garlic over a medium heat until lightly browned. Add to the casserole with the shanks. Deglaze the frying pan with the red wine and vinegar and then tip into the casserole dish along with the tomatoes, chicken stock, herbs and spices. the Shanks should just be popping above the surface of the liquid. If needed top up with more stock or water.

Cook COVERED in the oven for 2.5 hours, adjusting the heat if needed to keep it simmering.

Cook the barley in a large pan of boiling salted water for 30-45min or until tender, then drain.

After the shanks have cooked for 2.5 hours add the cooked barley to the casserole dish and cook for a further 45minutes. The barley will become almost like a risotto, taking up most of the juices in the dish.

While the lamb is cooking pop the potatoes on the shelf of the oven and let cook for 60-70min until you can slide a skewer easily into the flesh with no resistance (don't worry if they take a little longer as it depends on the size of the potato - just make sure they are really soft all the way through). Once cooked remove from the oven, cut each in half and using a potato ricer remove the flesh and discard the skins (although I tend to snack on the skins as I make the mash)

Once the potato has benn put through the ricer add the butter, cubed into 2cm chunks, to the mash and  stir with a wooden spoon. It will start to come together in a slightly glossy, silky and smooth deliciousness. Season with salt to taste.

Combine all ingredients mixing with a teaspoon. This is to be sprinkled over the final dish to add a freshness to the slow cooked meat.


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