Redwine and Rosemary Lamb shanks with mash

Ingredients

• Lamb shanks

• Onions

• Carrots

• Celery

• garlic

• Anchovies (or anchovy paste)

• Tomato paste

• Crushed tomatoes

• Red wine

• Beef stock

• Rosemary

• Butter

• Potatoes

• Cream

Prep the shanks for their slow roast nap

1. Preheat the oven to like 275

2. Dice the onions, carrots and celery. Chop the garlic

3. Salt and pepper the lamb shanks. More salt and pepper than you think.

4. Heat some vegetable oil in the bottom of a dutch oven. Brown the shanks on all sides, in batches. You want a deeeeeepp golden brown.

5. Pull em out and rest em on a plate.

6. Drop in the onions carrots and celery and cook in the pot. Add the garlic in and fry it all off. Add the rosemary.

7. Move the veges to the side of the pan,. And add the anchovies and tomato paste. Fry them off for a minute or so, then mix through the veges.

8. Add the red wine and cook till the booze cooks off.

9. Add the tomatoes and some of the stock. Stir.

10. Add the lamb shanks into the pot, and fill with stock. the shanks should be covered and nestled for a lil nap.

11. Cover, and put in the oven for 2ish hours

12. Wait for a whil.e…. Go do something fun. Read a book? Ride a bike? Drink a cocktail and watch seinfeld? Something fun. 

Prep the spuds

1. Peel and dice the potatoes
   peel the garlic, but leave in as big chunks as you can. Boiling the garlic is an easy way to get that sweet garlic flavor in there, not that spicy garlic flavor

2. Boil and salt some water

3. Put the spuds and garlic in the water and cook the hell out of it
   Drain the water, add the cream, and butter, and mash

Pull it all together.

1. Pull the lamb out of the oven. Separate the shanks from the saucve.

2. Put the shanks back in the oven on a tray for 5 mins or so

3. The veges have well and truly done their job at this point, so strain the sauce through a sieve, Put the sauce on the stove ans simmer for ten mins or so.

4. When the sauce has reduced a bit, remove from the heat and add a knob of butter to the pot.

5. In wide shallow bowls (plates are fine, but bowls are better) put a serving of mash, a shank on top, and a healthy spoonful of sauce.
   Got more sauce? Freeze it in smallish portions. Small mason jars or ice cube trays. Its a delight.