I’ve slow cooked the shanks specially for the broth but as this recipe works well with any leftover cooked lamb, it’s a good one for using up any uneaten roast leg from your Easter festivities. If you are not a fan of miso, you can use anchovy paste or good old Lea and Perrins to boost the broth’s flavour.
Ingredients
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1 good sized Lamb Shank
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2 Carrots
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½ Leek
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1 stick of Celery
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Flat Leaf Parsley
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1 Onion
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Salt Pepper
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50g Butter
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1 tablespoon Red Miso
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4 Floury Potatoes
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Milk and Butter for the mash
Method
Pre heat the oven to 150c.
Brown the shank in a small casserole pot.
Deglaze with a little water then wrap in foil to keep it snug and pop it in the oven for an hour and a half until the meat is tender.
Take the meat off the bone and shred it into the casserole, mixing it with the cooking juices to keep it moist.
Dice and chop the vegetables finely. Heat the butter in a saucepan and add the vegetables, cooking slowly without browning them, until they are soft.
Just cover with water and bring to a simmer. When the vegetables are soft, pour the stock and veg into the casserole dish and stir well.
Reheat the meat and vegetables together, seasoning with the miso to your taste and adding a little water if the broth is too thick.
Serve with creamy mash and sprigs of parsley.
Photography by Marta Miklinska. Food Styling by Trish Deseine.
