Spring 2023Lamb shanks with mashed potatoes and roasted root vegetables

Chef David Hayden and wife Rachael run The Gallows in Milnrow. They were winners of Come Dine with Me: The Professionals last year.

David, who has catered for premiership footballers, TV stars and other celebs, shares his recipe for lamb shank with mashed potatoes and roasted root vegetables.

Ingredients

• 4 lamb shanks
• 200ml red wine
• 200ml water
• 4 large potatoes
• 2 carrots
• 1 swede
• 1 celeriac
• 1 tbsp of butter
• Splash of milk or cream
• 1 stick of rosemary
• gravy mix or cornflour
• white pepper and salt
• pea shoots or watercress to garnish

1. Seal off the four lamb shanks in a hot pan to get good caramelisation.

2. Then place the lamb shanks in a casserole dish with 200ml of red wine and 200ml of water to cover the shanks.

3. Place the lid on the casserole dish and cook for 3 and a half hours in the oven at 160°C or gas mark 3 until tender.

4. Once the shanks are cooked, pour the red wine liquor into a pan and simmer on the hob until it has reduced by half. Add a stick of rosemary and thicken it slightly with gravy mix or cornflour.

5. Prepare and peel four large potatoes and boil until soft. Drain the potatoes and mash, adding a spoonful of butter and a splash of milk or cream. Season the mash with white pepper and salt.

6. Peel two carrots, one swede and one celeriac then cut all the vegetables into even squares and put on a baking tray. Season with salt and pepper and roast the vegetables in the oven for 10-15 minutes at 160°C or gas mark 3 until tender.

7. To serve, place the mash in the middle of the plate, with the root vegetables around the sides and then the lamb shank on top of the mash. Pour over the red wine sauce and garnish with pea shoots or watercress.