Braised Lamb Shanks with Cheesy Potato-Cauliflower casserole

 Braised Lamb Shanks

Serves 8 easily adjusted. Adapted from BBC goodfood. I made this with Erin for Easter 2021.

• olive oil

• 8 lamb shanks

• 1onion, roughly chopped

• 2 carrots, roughly chopped

• 1 stock of celery roughly chopped

• few sprigs fresh rosemary

• 3 fresh bay leaves

• 4 garlic cloves, left whole

• 2 tbsp all purpose flour

• 1 tbsp tomato paste

• 350ml white wine

• 500ml lamb or chicken stock

Pour enough oil to just cover the bottom of a Dutch oven large enough to fit all the shanks. With the pan set over a high heat on the cook top, spend a good 10 mins browning the lamb all over.

Remove the lamb, add the onion, carrot and celery and cook for 10 mins until starting to brown. Stir in the herbs and garlic and cook for a few mins more. Stir in the flour and tomato purée, season well then pour over the wine and stock.

Return the lamb shanks to the pan. Bring to a simmer, cover with a lid cook in the oven 300˚ F, undisturbed, for 2-3 hours until lamb is tender. Remove the lamb from the sauce and set aside.

Put pan back on a medium high heat burner and bubble the sauce down for about 15 mins until rich and glossy. Pass through a sieve into a serving gravy boat. 

Cheesy Potato-Cauliflower Casserole

Adapted from https://anitalianinmykitchen.com/potato-cauliflower-casserole/#wprm-recipe-container-38545 Serves 6-8 as a side dish. Pre-heat oven to 350˚F Lightly drizzle a medium baking dish with olive oil.

CRUMB TOPPING

• 1 tablespoon butter (melted)

• ¼-⅓ cup bread crumbs

• ½ tablespoon parsley freshly chopped

CASSEROLE

• 3 medium potatoes (chopped) (400 grams)

• 1 small cauliflower (broken into florets) (or 3 1/2 cups) 

• ½ tablespoon parsley freshly chopped

• 1 large egg (beaten)

• 1 cup firm mozzarella, gruyere or fontina cheese (shredded) (100 grams)

• ¼ cup freshly grated parmesan cheese (25 grams)

• 2 dashes pepper

• salt to taste

CRUMB TOPPING

In a small bowl mix together the bread crumbs, chopped fresh parsley and melted butter, set aside.

CASSEROLE

In a large pot of boiling salted water, first cook the potatoes then after 10 minutes add the cauliflower and continue to cook until al dente. Then drain well. Place the potatoes and cauliflower in a large bowl and lightly mash with a fork a few times (you want big chunky pieces not mash). Taste for salt.

To the bowl add the chopped parsley, beaten egg, shredded mozzarella, grated parmesan, pepper and salt if needed. Gently mix together.

Place the mixture in the prepared baking dish, top with the crumb mixture and bake for approximately 20 minutes. Let sit 5 minutes before serving.

LEFTOVERS

I formed leftovers into patties, dredged in flour and more bread crumbs and fried them in butter. I served them over a bed of lettuce with a drizzle of salad dressing.