Ingredients Jump to Instructions ↓

  1. 4 lamb shanks (12 oz each/ 350g)

  2. 100g flour

  3. 1 packet cep powder

  4. 9oz butter

  5. 4 carrots , finely chopped 

  6. 1 head celery , finely chopped

  7. 12 shallots , small, finely chopped

  8. 200g assorted mushrooms (including oyster , shitake etc), finely sliced

  9. 400ml madeira wine

  10. 400ml red wine

  11. Zest and juice of 2 large oranges

  12. 600ml lamb stock

  13. 1 bunch thyme

  14. 1 bunch curly parsley

  15. pint milk

  16. 1 bunch spring onions , chopped

  17. 500g mashed potato

  18. 1oz/25g butter 

  19. Ground white pepper

  20. Pinch salt

  21. 2 spanish onions , finely sliced 

  22. Olive oil

  23. 2 cloves garlic , chopped

  24. 1 head curly kale , roughly chopped 

Instructions Jump to Ingredients ↑

  1. Dust 4 lamb shanks with seasoned flour and cep powder. Lightly brown them in olive oil and butter in a high sided roasting dish, remove and put to one side.

  2. Add the chopped vegetables and soften gently with 2oz butter. Then add the mushrooms and lightly colour. Add the Madeira, the wine, the orange zest and juice and the lamb stock. Put the shanks back into the liquid with the thyme and parsley and season. Cover with foil and place in the oven for 3 hours at 160 degrees Celsius.

  3. Once cooked, remove the lamb from the oven. Take the lamb out of the sauce, skim the excess fat off the sauce and reduce cooking liqueur by half over the hob for about 10 minutes. Once reduced, turn off the heat, put the mutton into the liquid so that the mutton stays warms and forms a glaze.

  4. For the champ, bring the milk to the boil with the chopped spring onion. Remove from the heat and add the mashed potatoes with an oz of butter, some ground white pepper and a pinch of salt.

  5. For the curly kale, soften the onion with olive oil in a wok or large frying pan. Add the garlic and kale and toss through for 2 minutes. Add a ladle of the lamb and gently simmer for 5 minutes.

  6. Place the lamb on a plate, along with some champ and some curly kale, drizzle over some of the sauce and enjoy!


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