12/03/2019
JEENY MALTESE'S MARINATED LAMB SHANK WITH MINT & SMOKED GARLIC MASH
Ingredients:
2-4 lamb shanks (1 to 1¼ lb each)
4 cloves of garlic
4 scallions
Fresh rosemary
2 teaspoons ground cumin
Sea salt & black pepper
2 onions, sliced in 4 parts
Mash
1 kg potatoes, peeled and quartered
2 Tbsp. butter
2 smoked garlic cloves
2 Tbsp. milk
Sea salt
1-2 Tbsp. of mint sauce (optional)
Method:
Marinade:
1.- Mash together in a small bowl the garlic, scallions, rosemary, ground cumin, sea salt and pepper.
2.- Place lamb shanks in a large freezer bag. Add the marinade and rub all over shanks. Press the air out of the bag and seal the bag. Place in a dish to catch any leakage.
3.- Marinate for as long as you can or overnight.
4.- Preheat oven to 180°C.
5. Remove lamb shanks from marinade bag and place in a heated roasting pan. Discard remaining marinade. Sit lamb shanks on top of sliced onions.
6. Cover pan tightly with foil. Roast for 1 hour, then remove from oven and turn the lamb. Cover and return to oven for a further 1 hour or until the meat is almost falling off the bone.
7. Remove foil. Increase heat to 200°C and cook, turning every 10 minutes, for a further 40 minutes or until the sauce is slightly reduced and lamb is glazed.
8. Meanwhile, for the mash. Peel the potatoes, chop any larger potatoes so they’re all similar in size.
9. Cook in a large deep sauce pan of boiling salted water over a medium heat for 15 to 20 minutes, or until tender.
10. Confit or stewed the smoked garlic in butter, on low heat, until garlic is soft & smooth.
11. Drain potatoes in a colander and leave to steam dry for a couple of minutes, then bring back into the pan and mash well.
12. When the potatoes are smooth and fluffy, add smoked garlic butter, milk and a good pinch of sea salt. When ready to serve stir in the mint sauce. (optional).
13. Serve mash on the bottom of a plate, serve roasted lamb shank on top, with the caramelised onion glaze from the roasting pan and your favourite vegetables. Enjoy!
