Braised lamb shanks with dauphinoise potatoes

1. 1

   Preheat the oven to 180C/160C Fan/Gas 4.

2. 2

   To make the lamb, heat the oil in a large ovenproof casserole dish over a medium heat. Brown the lamb shanks on all sides, then transfer them to a plate or board. Add the onion, garlic, celery, peppercorns and herbs to the pan and cook for 5 minutes.

3. 3

   Add the lamb back to the pan. Pour in the wine and simmer until reduced by half. Add the stock, cover with the lid and bake for 2½ hours, or until tender.

4. 4

   Meanwhile, to make the dauphinoise, place the cream, thyme and garlic in a saucepan and season with salt and pepper. Bring to the boil and remove from the heat immediately.

5. 5

   Lay some of the potatoes in a single layer in an ovenproof dish and cover with some of the cream mixture. Repeat this in layers until all the potatoes and cream have been used. Bake for 1-1¼ hours, or until golden and a knife easily goes all the way through.

6. 6

   When the lamb is cooked, strain the liquid into a saucepan. Put the lamb shanks into a roasting tin and roast for 10-15 minutes to brown. Simmer the liquid over a medium heat until reduced to the consistency of double cream. Whisk in the butter and keep warm.

7. 7

   If using hispi cabbage, heat a sauté pan, add the butter and cook until wilted. If using savoy cabbage, blanch it first in boiling water, drain and then cook in butter.

8. 8

   Serve the lamb with the dauphinoise potatoes and cabbage and pour over the sauce.

1 serving ≈ 500 g

Nutrition values are estimates. - means data is unavailable.