Ingredients
(serves one)
Mirepoix of vegetables
1 lamb shank
A splash of olive oil
2 cloves of crushed garlic
A few sprigs of fresh rosemary
Salt and pepper
480ml veal stock
480ml red wine
200g redcurrant jelly
A few sprigs of fresh thyme
Mashed potatoes
A sprinkle of chopped chives
A taste of nutmeg
Method
Seal mirepoix and lamb shank in olive oil with the crushed garlic and some rosemary. Season lightly. Add the veal stock red wine all but two tablespoons of the redcurrant jelly and some water to cover the meat if necessary.
Cook in a slow oven at 150ºC for about four hours leaving uncovered to allow the top to crisp. Remove the lamb from the pan reduce the cooking liquor to 240ml and whisk in the remaining redcurrant jelly. Add chives and nutmeg to the mashed potatoes.
Place the potato on the plate then the lamb shank on top. Pour the jus over it and garnish with thyme and rosemary sprigs.
By Chris Bangs
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