Ingredients
Lamb
- 4 lamb shanks (about 300 g each)
- 1 tsp sea salt
- ½ tsp black pepper
- 2 tbsp olive oil
Braising liquid
- 500 ml red wine (such as Shiraz or Cabernet)
- 500 ml beef stock
- 2 carrots, cut into 4 cm chunks
- 1 large onion, quartered
- 3 cloves garlic, smashed
- 4 sprigs fresh rosemary (or 1½ tsp dried)
- 2 bay leaves
- 16 g tomato paste
- 1 tsp balsamic vinegar
Creamy mash
- 800 g potato (such as Sebago or Dutch cream), peeled and cut into 3 cm cubes
- 50 g butter
- 80 ml milk, warmed
- ½ tsp sea salt
- ¼ tsp white pepper
To serve
- 200 g rocket or other bitter greens
- 1 tbsp extra virgin olive oil
- ½ lemon, juice only
- sea salt
- black pepper
Method
Prepare and sear
Remove the lamb shanks from the fridge 30 minutes before cooking. Pat them dry with paper towels, then season all over with sea salt and black pepper.
Heat the olive oil in a large frying pan over medium-high heat until just smoking, about 2 minutes.
Working in batches if needed, place the shanks in the pan and sear for 3–4 minutes on each side until deeply golden brown. Transfer to a plate.
Build the braise
Tip the carrot, onion, and garlic into the same frying pan and cook over medium heat, stirring, for 3 minutes until beginning to soften.
Stir in the tomato paste and cook for 1 minute. Pour in the red wine and use a wooden spoon to scrape up any browned bits from the base of the pan.
Add the beef stock, rosemary, bay leaves, and balsamic vinegar. Stir well.
Slow cook
Transfer the seared lamb shanks to the slow cooker and arrange in a single layer if possible (they can overlap slightly).
Pour the red wine mixture and vegetables over the shanks until just covered.
Cover and cook on low for 8 hours, or until the meat is so tender it falls from the bone with gentle pressure from a wooden spoon.
Turn the shanks halfway through cooking if they're not fully submerged.
Make the mash
About 30 minutes before the lamb is ready, place the potato cubes in a large pot and cover with cold salted water.
Bring to a boil, then reduce to a simmer and cook for 12–15 minutes until very tender and a knife passes through easily.
Drain well and return to the pot. Add the butter and warm milk, then mash until smooth and creamy. Season with sea salt and white pepper. Cover and set aside.
Finish the greens
Just before serving, toss the rocket with the extra virgin olive oil, lemon juice, sea salt, and black pepper in a bowl.
Serve
Spoon the creamy mash into the centre of each serving bowl. Top with a lamb shank and ladle the braising liquid and vegetables around it.
Scatter the dressed rocket over the top and serve immediately.
