Lamb Shanks

with Colcannon Mash & DukesHill Braised Red Cabbage

Braised Red Cabbage

Ingredients:

• 2 Dukeshill Uncooked Lamb Shanks

• 1 Jar DukesHill Braised Red Cabbage

• 2tbsp Vegetable Oil

• 1 Carrot, finely diced

• 1 Brown Onion, finely diced

• 1 Stick Celery, finely diced

• 1 Tbsp Plain Flour

• 2 Tsp Tomato Paste

• 250ml Red Wine

• 300ml Fresh Beef/Lamb/Chicken Stock

• 500g Mashed Potato

• 200g Butter

• 1 Spring Onion, sliced

• 100g Savoy Cabbage, sliced

• Salt and Pepper to taste

• Parsley to garnish (optional)

Instructions:

1. Preheat your oven to 150C/300F.

2. In a heavy based lidded casserole pot, heat the oil until smoking and brown the lamb shanks all over. The more colour you achieve here, the better the finished result.

3. Remove the lamb and set aside, add the carrot, onion and celery and sweat for 10-15 mins until golden brown, add the tomato paste and cook for 3-4 mins on a medium heat.

4. Sprinkle in the flour and cook for 2-3 mins on a medium heat.

5. Add the red wine and turn up the heat and cook until totally reduced and nearly disappeared.

6. Add the stock and place the lamb shanks into the casserole dish, giving everything a good stir and season with salt and pepper. Add the lid and place in the oven for 2.5-3 hrs, removing the casserole lid for the last 45 mins. This will thicken the sauce. Turn up the heat to reduce further or add a little water to achieve your desired consistency.