Mutton Shanks with buttery chive mash By Wendy Barrie
Ingredients: 2 lamb or mutton shanks from your local butcher or farm shop 1 onion, peeled & chopped A small sprig of rosemary – not too much or it’s overpowering East Neuk Sea Salt Milled black pepper
Photograph © Wendy Barrie
When you have beautiful pedigree lamb or mutton shanks there is no need for added stock of any kind as the flavours speak for themselves!
A pinch of oregano 50g butter Summer Harvest Rapeseed Oil 10g cornflour
Method: • Drizzle a little rapeseed oil in a hot pan and brown shanks (1 shank per person) on all sides. Add the onion to caramelise during the process and season. • Place the browned shanks in an ovenware dish and deglaze the pan with water from the kettle. Pour the resulting juices over the shanks, top up as necessary to half-fill the dish, add a knob of butter and cover with lid or foil. • Cook in a pre-heated oven at 180°C for at least 2 hours until the meat is tender and starts to fall away from the bone. • Remove shanks from dish and set aside to rest in a warm place, wrapped loosely in foil. • Strain off the juices into a pan (discarding the onion and rosemary) and add cornflour slaked in a little water. Bring to boil and check seasoning. Serve shanks on warmed plates of mashed potato with added butter and chopped chives. Root vegetables such as parsnips or carrots can also be added whilst the shanks are cooking. Scottish Thistle Award Regional Ambassador (2018/19) for Central, Tayside & Fife, Wendy Barrie www.wendybarrie.co.uk is a highly respected campaigner for local sustainable food, popular cookery show presenter and food writer. Founder & Director of award-winning www.scottishfoodguide.scot & www.scottishcheesetrail.com Wendy is Leader in Scotland for Slow Food Ark of Taste & Member of Slow Food Cooks Alliance. 144
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