Balsamic Braised Lamb Shank, mustard and honey mash, grilled vegetables

Balsamic Braised Lamb Shank 

Ingredients:

• 1/4 diced onion
• 1/2 diced carrot
• 1/2 diced celery finger
• 1/4 diced red and yellow 
• pepper
• 2 sliced sage leaves
• 1 teaspoon crushed garlic
• 1 bay leaf 
• 2 spoons of butter
• 200ml veg stock 
• 250ml beef stock
• 70ml balsamic vinegar 
• 50ml red wine 
• Drizzle of Canola oil
• 1 teaspoon oreganum (dried or fresh)
• Fresh chopped parsley
• Thyme and rosemary (or bouquet garni)
• 1 teaspoon of tomato paste
• 5 chopped cherry tomatoes 
• 1 teaspoon of paprika
• 1/2 teaspoon of cumin 
• 1/2 spoon of cayenne pepper 
• 1 spoon of flour
• Salt and pepper for seasoning 

Method: 

1.  Heat up your pot and drizzle oil in the pot.
2.  Coat your lamb shank with flour and carefully place in the pot to brown all sides. (Reserve some of the flour for later)
3. After browning your shank, remove it from the pot and set aside.
4. Lower your heat and add your butter, garlic, oregano and spices. 
5. Fry until fragrant and add your diced vegetables with the flour. Sauté for a good minute.
6.  Add your sage and bay leaves and sauté for another minute.
7. Then add your tomato paste along with the diced tomatoes and let it cook for a minute.
8. Deglaze with balsamic vinegar and reduce by half. Then add your wine and slowly stir.
9. Add your vegetable and beef stock then let it simmer for a few minutes. Put your bouquet garni and cover.
10. Generously season with salt and pepper.
11. Place your lamb shank and cook for 4 hours. 
12. When the meat is falling of the bone, carefully remove it from the pot then strain your sauce and reduce by half over medium heat. ( keep checking and donʼt let it burn)
13. Place you lamb shank and baste over low heat. 

Mustard and honey mash

 Ingredients 

• 1 large potato
• 2 spoons of butter
• 250ml water or 
• vegetable stock
• 50ml milk
• 1 spoon mayonnaise 
• 1 teaspoon of mustard
• 1 teaspoon of honey
• Salt and pepper to taste 
• Chopped chives for garnish

Method

1. Peel your potato and cut into cubes and rinse under cold water.
2. In a pot, salt your water or stock and boil your potatoes.
3. Once cooked through, strain and set aside.
4. Put a clean pot over low heat, pour your milk, butter and let it melt.
5. Add your potatoes and mash them until smooth. 
6. Then add your mayonnaise, mustard, honey and black pepper. 
7. Remove from heat and stir. 

Taste for seasoning. 

*With grilled vegetables,  

itʼs a selection of your choice cooked with butter, garlic and parsley