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Beer-braised lamb shanks with cauliflower smash

Name: Beer-braised lamb shanks with cauliflower smash
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 4
Ingredients: 1 tbs olive oil; 4 French-trimmed lamb shanks; 75g thickly sliced pancetta, cut into strips; 1 carrot, chopped; 1 celery stalk, chopped; 1 onion, chopped; 3 garlic cloves, finely chopped; 1 tbs tomato paste; 1 bay leaf; 2 rosemary sprigs; 375ml golden ale or pale ale; 2 cups (500ml) Chicken Style Liquid Stock; 1 cauliflower; 1 cup (80g) grated parmesan; 100ml pure (thin) cream; 1 cup (120g) frozen peas, blanched

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Beer-braised lamb shanks with cauliflower smash

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by Warren Mendes

delicious. team

Oct 03, 2015

Lamb shanks might be a slow-cooker's best friend, but beer and cauliflower mash lift this version to new heights.

1 tbs olive oil
4 French-trimmed lamb shanks
75g thickly sliced pancetta, cut into strips
1 carrot, chopped
1 celery stalk, chopped
1 onion, chopped
3 garlic cloves, finely chopped
1 tbs tomato paste
1 bay leaf
2 rosemary sprigs
375ml golden ale or pale ale
2 cups (500ml) Massel Chicken Style Liquid Stock
1 cauliflower
1 cup (80g) grated parmesan
100ml pure (thin) cream
1 cup (120g) frozen peas, blanched

Method

1.

Preheat oven to 180°C. Place 1 tbs oil in a flameproof casserole over high heat and cook lamb, turning, for 6-7 minutes until browned all over. Transfer lamb to a plate, reduce heat to medium and add pancetta to the casserole. Cook for 2 minutes or until golden and fat has slightly rendered. Add carrot, celery and onion, then cook for 2-3 minutes until softened. Add garlic and cook for 1 minute or until fragrant, then add tomato paste and cook for 2 minutes. Add bay leaf, rosemary, ale and stock, then season and bring to simmer.
2.

Return lamb to casserole and make sure it is submerged in the liquid (top up with ale, stock or water, if necessary).
3.

Cover casserole with a sheet of baking paper followed by a sheet of foil, then bake for 2 hours or until meat is tender and falling off the bone. Uncover casserole, then simmer over low heat for 30 minutes or until sauce has thickened to a gravy consistency.
4.

Meanwhile, cook cauliflower in a pan of salted, boiling water over medium heat for 10-12 minutes until tender. Drain, return to the pan and roughly mash with a fork. Fold through parmesan and cream, then season. Serve the lamb shanks, sauce and peas on top of the cauliflower smash.