Lamb Shank with Parmesan Mash

Candice-lee Clark’s Lamb Shank with Parmesan Mash Candice-lee Clark, the recently appointed head of Capsicum Culinary Studio’s Rosebank campus in Johannesburg, shares her go-to recipe. “I love a well-prepared classic lamb shank with Parmesan mash. Here’s the recipe.”   INGREDIENTS 2 tbs olive oil 4-6 lamb shanks 1 large white onion, diced 6 cloves garlic, minced 2 large carrots, sliced Pinch of sea salt and freshly ground pepper ¼ cup flour 2 cups beef stock 1½ cups red wine (substitute with extra stock if required) 400 g tomato puree 2 tbs tomato paste 1 tsp fresh rosemary, finely chopped 2 tbs fresh parsley, finely chopped 2 bay leaves   METHOD Pre-heat oven to 180°C. Remove lamb shanks from fridge at least 30 minutes before cooking to come to room temperature. Pat dry lamb shanks with paper towel. Heat 1 tablespoon of oil in a heavy based pot over medium-high heat. Sear two shanks in the hot oil until browned on all sides. Repeat with remaining shanks and oil. Transfer to a plate and cover with foil to keep warm. In the same pan, sauté the carrots and diced onions until softened, (about 3 minutes), then add the garlic and cook for … Continue reading Lamb Shank with Parmesan Mash