Page 32 - Real Rochdale Issue 17 Spring 2023

Lamb shanks with
Chef David Hayden and

wife Rachael run
The Gallows in Milnrow. mashed potatoes and

They were winners of roasted root vegetables
Come Dine with Me: The

Professionals last year.

Ingredients

• 4 lamb shanks • 1 tbsp of butter
• 200ml red wine • Splash of milk or cream
David, who has catered for premiership footballers, TV stars • 200ml water • 1 stick of rosemary
and other celebs, shares his recipe for lamb shank with mashed • 4 large potatoes • gravy mix or cornflour

potatoes and roasted root vegetables. • 2 carrots • white pepper and salt
• 1 swede • pea shoots or watercress to
• 1 celeriac 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.

REAL ROCHDALE - SPRING 2023 32 33 REAL ROCHDALE - SPRING 2023