Lamb shanks with apricots and spices and parsley mash

Lamb shanks with apricots and spices and parsley mash

By
From
The Scandinavian Cookbook
Serves
4
Photographer
Lars Ranek

In September, the weather can be everything from cold and rainy to an Indian summer. On rainy days, when it gets a bit gloomy, I like to start some slow cooking – it gives me tremendous comfort when the aroma fills the kitchen and I’m reminded why I love living in a place with changing seasons.

Ingredients

Quantity Ingredient
4 small lamb shanks
4 tablespoons olive oil
500ml red wine
100g dried organic apricots
3 shallots, roughly chopped
3 garlic cloves, roughly chopped
1 cinnamon stick
10 whole cloves
2 rosemary sprigs
1 tablespoon organic lemon zest, grated, plus extra to garnish
2 carrots, peeled
1 parsnip, peeled
1 turnip, peeled
1 tablespoon salt
1 tablespoon whole peppercorns

Mash

Quantity Ingredient
1.5kg large potatoes
1 teaspoon freshly grated mace
6 tablespoons parsley, finely chopped
4 tablespoons olive oil
25g butter
salt
pepper

Method

  1. In a large chef’s pan or casserole, brown the lamb shanks in the oil until they are golden brown all over. Add the red wine, apricots, shallots, garlic, spices, rosemary, lemon zest and enough water to partially cover the lamb. Bring to the boil and skim any froth that rises to the surface. Add some salt and freshly ground pepper, then reduce the heat to a gentle simmer, cover and leave to cook for 2 hours.
  2. To make the mash, peel and cube the potatoes and boil them in salted water until tender. Drain, reserving some of the cooking liquid. Put the potatoes in a large bowl with the mace, parsley, olive oil and butter and use a balloon whisk to mash the potatoes until the texture is only slightly lumpy. Add a little bit of the potato cooking water if the mash is not soft enough. Season to taste with salt and pepper.
  3. Cut the carrots, parsnip and turnip into large chunks and add to the lamb. Leave to simmer for 15 minutes more, then season to taste with salt and pepper. Put the lamb shanks on a serving dish with the vegetables and apricots, garnish with lemon zest and serve with the mash.
Tags:
Scandinavian
Trine Hahnemann
seasonal
healthy
Danish
Swedish
Norwegian
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