How to Make Award-winning Slow Cooked Lamb Shank with Garlic-Spring Onion Buttery Mashed Potatoes and Red Wine+Onion Jus

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We hope you got insight from reading it, now let's go back to slow cooked lamb shank with garlic-spring onion buttery mashed potatoes and red wine+onion jus recipe. To cook slow cooked lamb shank with garlic-spring onion buttery mashed potatoes and red wine+onion jus you need 22 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to cook Slow Cooked Lamb Shank with Garlic-Spring Onion Buttery Mashed Potatoes and Red Wine+Onion Jus:

1. You need of Lamb Shank Marinade Ingredients.
2. Get 2 of Lamb Shank.
3. Prepare 11/2 Tbsp of Smoked Paprika.
4. Use 1 Tbsp of Dried Thyme.
5. Use 1 Tsp of Cumin.
6. Get 2 of Garlic Cloves (Chopped).
7. Use 1 Tbsp of Light Soy Sauce.
8. Use of Mashed Potatoes Ingredients.
9. Take 4 of Large White Potatoes(cubed).
10. Get 2 of Garlic Cloves (minced).
11. Prepare 1 Tbsp of Butter.
12. Get 4 of Spring Onions (finely chopped).
13. You need 2 Tbsp of Milk.
14. Use of Other Ingredients.
15. Get 2 of Large Onion(thinly sliced).
16. Take 2 Cups of Red Wine.
17. Take 2 of Chicken Stock Cubes.
18. Get 350 ml of Boiled Water.
19. You need 1 Tbsp of Cornflour (optional).
20. Get of Seasoning (Salt & Black Pepper).
21. You need 4 of Blanched Carrots(thin cuts).
22. Prepare 6 of Blanched Long-stem Broccoli.

Steps to make Slow Cooked Lamb Shank with Garlic-Spring Onion Buttery Mashed Potatoes and Red Wine+Onion Jus:

1. Combine all the marinade ingredients in a bowl with a drizzle of oil. Mix in the lamb shanks and ensure to coat thoroughly with the marinade mix. Leave to stand room temperature for 10-15 mins..
2. Add/mix in the sliced onions and sear the shanks (in a large sauce pan)on a medium-high heat till browned a little. Dissolve and mix thoroughly the chicken stock cubes in boiled water; add to the sauce pan and simmer for 10 mins. Then add the red wine, season and let it cook for 3 hours on medium-high heat. (Alternatively, can be oven cooked for 3 hrs at 170’C)..
3. At the last hour/40 minutes mark; boil the potatoes till very soft(not too mushy). Drain completely and let it stand for 2 minutes. Add the potatoes to a bowl; add the spring onion and garlic then mash it for a little while. Add the milk and butter and mash till smooth and velvety..
4. Optional step: Once cooked, removed the shank and transfer to a plate. Add/stir in cornflour to the stock to thicken it(desired consistency. Serving Suggestion.

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