Slow Cooked Lamb Shank w/ Rosemary & Garlic Mash
1-2 400gm Magills Slow Cooked Lamb Shanks (depending on how hungry you are!)
3 Large Potatoes
Tspn Rosemary seasoning
Tspn Garlic Powder
Milk (for your mash - to your taste)
Salt + White Pepper
250ml Beef Stock
Tbspn Rich Meat gravy powder (if you have it)
Juice from the Lamb Shanks
Pre-heat oven to 180 degrees Fan Bake. Then start by peeling and slicing your potatoes, and placing them in a pot of cold, salted water. Turn heat on and boil until cooked.
While your potatoes are starting to boil, get a tray that fits the shanks quite snug, so it’s easy to collect juice once cooked. After removing from plastic put your shank(s) in. Make sure you get all the fat/gelatine in tray from the bag as you will use this for your gravy. We prefer to re-heat the Slow Cooked Lamb Shanks in the oven, but you can do this in the microwave. Simply snip a corner of the bag and heat for two and a half minutes per shank - make sure you collect the juice from the bag once cooked.
The boiling of the potatoes and re-heating of shanks in oven should take approx 20 mins. Once potatoes are cooked, drain the water and add your butter, garlic powder, rosemary, milk, salt and pepper to your taste. Mash until creamy.
Now fry your broccolini and make your gravy. In a frypan, cook broccolini in a little butter or olive oil until cooked to your taste.
Make your gravy by melting the butter in a small pot, once melted add flour and mix to combine. Then slowly add your stock & all juices from the shanks. Keep stirring to ensure properly mixed and gravy starts to thicken. Add your gravy powder if you have it and continue to stir until mixed.
Serve it all and and pour gravy over! Enjoy.