Beer & food recipe: Lamb shank, mustard mash and shallot confit
Lamb shank, mustard mash and shallot confit
Ingredients (Serves 10)
- 10 Lamb shanks
- 4 Large onions (roughly chopped)
- 1kg Carrots (roughly chopped)
- 2 litres Quality, fruity ale
- 2 litres Lamb stock
- 1 bunch Thyme
- 1 bunch Rosemary
- Bay leaves
For the Shallot Confit
- 30 Small shallots (skinned)
- 1kg Duck or goose fat
- Bay leaves
- 1 bunch Thyme
- 1tbsp Sea salt
For the Mustard Mash
- 2kg Potatoes (preferably Maris Pipers, cut into quarters)
- 150g Unsalted butter (softened)
- 200ml Milk
- White pepper and salt to taste
- 1tbsp Whole grain mustard
Method
Time to cook: 2 hours
Oven Temperature: Gas Mark 2, 150°C
Season the shanks with salt and pepper. Heat some oil in a large pan and brown the lamb shanks on all sides. Set aside and fry the carrots, onion and celery until lightly browned.
Return the shanks to the pan and cover with the stock and the beer. Bring to a simmer and add the herbs. Cover and place in a 150°C pre-heated oven for 2 hours - or until the meat easily falls away from the bone. When cooked, remove the shanks and set aside, keeping warm. Strain the cooking liquor into a clean pan and boil to reduce to a gravy consistency.
To make the shallot confit, heat the fat to just below a simmer and then add the rest of the ingredients. Place in the preheated oven with the lamb for about an hour and a half.
To make the mash, boil the potatoes in salted water until soft. Drain well and steam off any residual water. Pass through a mouli or potato ricer whilst still hot and add the butter and milk. Add the mustard and season well.
To serve: Place the mash in the centre of the plate. If the lamb shanks have presentable bones, put the whole shank on top of the mash. If not take the meat off the bone and arrange on the mash. Put three confit shallots around each pile of mash and shank and pour the reduced sauce around the mash. Garnish with baby glazed carrots and pan fired button mushrooms.
