Lamb Shanks With Leek Bacon And Sweet Potato

Posted 2017-06-03 by Naomi ⇒ follow

Melt in your mouth and full of flavour. The leek and bacon enrich the flavours of the lamb shanks and sauce as it slow roasts. The sweet potato crisps and mash are a delicious accompaniment. This is not a quick meal, but you can forget about it while it's roasting and wow guests with the flavours.
[Image1]
Preparation Time: 15 minutes
Cooking Time: 3 hours 40 minutes
Serves: 4

Ingredients
4 lamb shanks
2 tbsp flour (gluten free if required)
2 tbsp oil
6 cloves garlic, minced (4 for lamb, 2 for sweet potato mash)
1 leek, sliced (white and light green section only)
250 g bacon, cut in strips
2 large carrots, cut into 3 cm cubes
1/2 tbsp thyme
1 tbsp oregano
1 Massel beef stock cube
1 cup water
400 g tin tomatoes
2 large tomatoes, diced
2 sprigs rosemary, fresh
1 cup red wine
1 large sweet potato, peeled (in long strips) and cut into 3 cm cubes (reserve the peel)
1/4 - 1/2 cup milk (lactose free if required)
2 - 3 tbsp margarine (nuttelex if lactose free)
Salt and pepper

Method

Preheat the oven to 150 degrees.

Put the lamb shanks, flour, salt and pepper in a bag, seal and toss until the lamb shanks are coated.

Heat the oil in a oven proof dish on high, add the lamb shanks and cook until browned. Transfer to a plate.

Fry the bacon strips in the frypan on high until slightly brown. Add the leek and cook until tender, about 1 - 2 minutes.

[Image2 The bacon and leek make this sauce delicious]

Return the lamb shanks to the frypan, add the carrots, thyme and oregano and cook for 2 minutes. Dissolve the stock cube in the water and pour into the frypan.

[Image3 The stock will deglaze the pan adding to the flavour]

Add the tomatoes, red wine, rosemary sprigs, season with salt and pepper. Bring to a boil, cover with an oven proof lid or foil and bake in the oven for 3 hours.

Remove the lid and increase temperature to 220 degrees. Bake for 30 minutes.

Place the sweet potato peel on a baking dish with baking paper, lightly oil and season with salt and pepper. Bake for 10 - 15 minutes until crispy.

Put the sweet potato cubes in a saucepan with water and simmer for 6-8 minutes until completely cooked. Drain, add margarine, 1/4 cup milk and season with salt and pepper. Mash until smooth, add more milk if necessary. Add the garlic and stir to combine.

To serve, place mashed sweet potato on a plate, add one lamb shank and sauce. Top with crispy sweet potato peel.

[Image5 The meat will fall of the bone when cooked]
Tips

Substitute the leek with a onion.

Use a oven proof high sided saucepan or casserole dish.

For more of my recipes visit [Link http://recipeyum.com.au/cookbook/108127/ Naomi's recipes]