Braised Irish lamb shanks with colcannon

0
1988
braised_lamb_shanks_colcannon Easy Food

Serves 6


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
150ml milk
50ml cream
100g butter
4 spring onions, chopped


  1. 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.
  2. 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.
  3. 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.
  4. Add the garlic and tomato purée and cook for one minute. Sprinkle over the flour, toss well and cook for 4-5 minutes.
  5. Return the shanks to the pot. Add the beef stock, wine, passata, rosemary and bay leaves. Bring to a simmer.
  6. 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.
  7. 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.
  8. Cook for 15-20 minutes until the potatoes are tender. Drain in a colander and set aside to steam dry.
  9. 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.
  10. Pour in the milk and cream and stir well to combine. Add the potatoes and turn the heat to medium.
  11. Use a potato masher to mash the potatoes, mixing them up with the greens.
  12. Add salt and black pepper to taste.
  13. When the lamb shanks are ready, gently transfer them to a plate and keep warm.
  14. 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.
  15. 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