22nd Oct 2012 - 11:07
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Serves:4
Recipe courtesy of Orkney Cheddar who have teamed up with Michelin Starred Chef Tom Kitchin to create a mouth-watering range of recipes and canapes.
Dish type
Ingredients
Lamb Shank:
- 4 lamb shanks
- 1 onion – sliced
- 2 fennel – sliced
- 500 ml chopped tomatoes (tinned are fine!)
- 2 tbsp tomato puree
- 1 tbsp cumin
- 1 tsp fennel seeds
- 2 cloves garlic
- 1 bouquet garni
- 500 ml lamb stock or chicken stock
- 300 ml white wine
- 1 tbsp parsley - chopped
Orkney cheddar mash:
- Cheddar and garlic mash
- 450g potatoes
- 2 cloves of garlic (chopped very finely)
- 25g butter
- 225g grated Orkney cheddar
- 300g sea salt
- 1 tsp chopped parsley
- 100ml milk (warmed)
- Salt and pepper
Main ingredients
Preparation method
Lamb Shank:
- Put the oven on 160.
- Heat a heavy bottomed pan, add oil and season the lamb shanks well on both sides
- Place into the pan to colour all over, you may need to do this individually if your pan is not large enough
- Once coloured all over, place the shanks on the side and return the pan to the heat
- Place the onions, fennel, cumin, garlic and fennel seeds and a little oil if needed
- Add the bouquet garni and sweat for 3-4 minutes
- Then add the tomato puree and cook for the a further 2 minutes
- Then the white wine and reduce by half
- Add the tinned tomatoes and lamb stock and bring to boil
- Place it the oven for 1 1/2 hours. If the meat is soft and starting to flake from the bone it is ready to serve
- Remove the lamb shanks and place in a bowl and serve with Orkney cheddar mash
Orkney cheddar mash:
- Preheat oven to 180°
- Firstly, take a baking tray and cover with sea salt
- On top, place the potatoes (pierced with a sharp knife) and bake for an hour and a half, or until soft
- Once ready, cut in half, remove the skin and mash
- Mix the mashed potatoes with the butter, garlic and milk
- Finally, combine with the herbs and Orkney cheddar and serve
Recipe courtesy of