For the lamb shanks:
6 lamb shanks, trimmed of excess fat
1½ tbsp olive oil
Salt and black pepper
1 large onion, chopped
2 large carrots, sliced
2 anchovy fillets, tinned in oil
6 garlic cloves, crushed
2 tbsp tomato purée
4 tbsp plain flour
500ml beef stock
360g red wine
400g tomato passata
1 tsp fresh rosemary, finely chopped
2 bay leaves
3 tbsp cornflour, mixed with 3 tbsp water
For the colcannon:
1½kg potatoes, peeled and roughly chopped
1 head of green cabbage, shredded
4 spring onions, chopped
- Preheat the oven to 180 ̊C/160 ̊C fan/gas mark 4. Pat the lamb shanks dry with kitchen paper and season on all sides.
- Heat the olive oil in a heavy based pot over medium-high heat. Working in batches of two at a time, brown the shanks on all sides. Transfer to a plate and set aside.
- In the same pan over a medium heat, cook the onion, carrots and anchovies for 4-5 minutes until the vegetables have softened and the anchovies have melted.
- Add the garlic and tomato purée and cook for one minute. Sprinkle over the flour, toss well and cook for 4-5 minutes.
- Return the shanks to the pot. Add the beef stock, wine, passata, rosemary and bay leaves. Bring to a simmer.
- Cover tightly with a layer of tin foil and the lid of the pot. Transfer to the oven and cook for three hours, or until the meat is falling off the bone.
- Meanwhile, make the colcannon. Place the potatoes in a pot and cover with 2-3cm of cold water. Add two tablespoons of salt and bring to a boil.
- Cook for 15-20 minutes until the potatoes are tender. Drain in a colander and set aside to steam dry.
- Return the pot to the stove over a medium- high heat. Melt the butter, then add the cabbage and cook for 3-4 minutes or until wilted. Add the spring onions and cook for one minute longer.
- Pour in the milk and cream and stir well to combine. Add the potatoes and turn the heat to medium.
- Use a potato masher to mash the potatoes, mixing them up with the greens.
- Add salt and black pepper to taste.
- When the lamb shanks are ready, gently transfer them to a plate and keep warm.
- Discard the bay leaves from the sauce and return the pot to a medium-high heat on the stove. Simmer for 10 minutes or until thickened to your desired consistency. Use a spoon to skim off any additional fat which rises to the surface.
- Taste and add more seasoning, if desired. Spoon colcannon into each of six warmed serving bowls and top with the lamb shanks and a generous ladleful of the sauce.
Per Serving: 346kcals, 17.3g fat (4.9g saturated), 10.3g carbs (4.6g sugars), 34g protein, 1g fibre, 0.937g sodium