Australian Lamb Ingredients:
4 Australian lamb shanks
2 tablespoons olive oil, divided
1 onion, diced
2 carrots, scrubbed and diced
2 stalks celery, sliced
1 sprig fresh rosemary
1 bay leaf, whole
2 cups red wine
14 ½ ounces tomatoes, canned, crushed
salt and freshly ground pepper, to taste
Seasoned Flour Ingredients:
½ cup flour
¼ tablespoon paprika
pinch cayenne pepper
1 teaspoon salt
1/8 teaspoon black pepper, crushed
Buttermilk Mash Ingredients:
4 large or 6 medium Yukon Gold potatoes, scrubbed and quartered
1/4 – 1/3 cup buttermilk
salt and white pepper, to taste
Toss the lamb shanks in a bag with the seasoned flour to coat.
Heat 1 tablespoon of the oil in a large heavy-based saucepan and brown the shanks on all sides.
Remove from the pan and add the remaining oil, onion, carrots and celery. Cook, stirring, for 2-3 minutes or until onion is soft.
Return the lamb shanks to the pan with the rosemary and bay leaf, wine, tomatoes and seasoning. Add water if needed, so liquid just covers the shanks. Cover and simmer over low heat for 2 hours, or until meat falls from the bone. Add extra water during cooking if needed.
When the shanks are nearly cooked, place the potatoes in a pan of salted water and bring to a boil. Reduce heat and simmer until tender. Drain and mash, adding enough buttermilk to bring to desired consistency. Season to taste with salt and pepper and keep warm.
Remove rosemary and bay leaf from the shanks and serve over the mash with cooking liquid.
Enjoy with a glass of red wine and Italian bread to mop up the juices.
*All cuts not available at all retailers