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Braised Lamb Shank with Colcannon


Ok – this is a little bit of a clash of cultures. Lamb braised in red wine, basil, oregano and parsley but served with Colcannon. So the West of Ireland meets the Med in effect! This is a long slow dish – 4 hours, but what’s great about this is you only need about 5 minutes prep the oven does the rest of the work. Colcannon is a traditional Irish mash with either cabbage or kale mixed through it, I prefer kale as it’s more robust and has a stronger flavour – it is also usually served with a raw egg dropped into it.


Serves 4

4 Lamb Shanks – trimmed of excess fat
3 peeled and roughly chopped carrots
5 cloves of garlic roughly chopped
1 white onion roughly sliced
1 bottle of red wine (I always use Rioja)
1 carton of chopped tomatoes
handful each of chopped basil, parsley and oregano – all fresh, not dried.



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