For the lamb shanks, you will need 4 lamb shanks, 1 bottle red wine, 2 tbsp olive oil, 1 onion, 1 carrot, 1 celery (all veggies diced), 3 thyme springs, 2 bay leaves, 3 garlic cloves (crushed), 2 tbsp Hermes - Smokey Black Garlic BBQ Sauce, 2 tbsp tomato paste, 2 tbsp For the lamb shanks, you will need butter, 1 litre gluten-free beef stock, 2 tbsp gluten-free flour, flaked sea salt, and cracked black pepper. For the mash, you will need 1.3kg royal blue potatoes, 2 tbsp wholegrain mustard, 2 spring onions (diced), 200g butter, 100ml full cream, flaked sea salt, and cracked black pepper. Additionally, broccolini can be served as a side.
Marinate the lamb shanks in a mixture of red wine, vegetables, and spices for at least 4 hours or overnight. Then brown the lamb shanks, sauté the vegetables, add the red wine, and reduce by half and then add the beef stock and other ingredients, and slow-cook in the oven for 2 ½ - 3 hours. To make the mash, cook the potatoes, rice them, and mix with cold butter, wholegrain mustard, spring onions, and warm full cream. Season with salt and pepper. Serve the lamb shanks with the mash, gravy, and broccolini.
Lamb shanks with spring onion wholegrain mustard mash is a delicious and satisfying dish that is perfect for any occasion. The slow-cooked lamb shanks are succulent and full of flavour, while the mash adds creaminess and tanginess to the meal. This gluten-free dish is easy to make and sure to impress your guests.