Lamb Shank with Minted Pea Purée

Braise and gravy

• 4 pieces Lamb shank, bone-in
• 2 tbsp Olive oil
• 1 large Yellow onion
• 2 medium Carrot
• 2 pieces Celery, sticks
• 4 cloves Garlic
• 2 sprigs Fresh rosemary
• 300 ml Red wine
• 700 ml Beef stock

Minted pea purée

• 400 g Green peas
• 40 g Unsalted butter
• 15 g Fresh mint

1. Pat the lamb shanks dry. Heat the olive oil in a Dutch oven over medium-high heat, then brown the shanks well all over, 8 to 10 minutes in total. Transfer to a plate.
2. Lower the heat to medium and add the onion, carrots and celery. Cook, stirring, for 6 to 8 minutes until softened and lightly golden. Add the garlic and cook for 1 minute until fragrant.
3. Pour in the red wine and scrape up any browned bits from the base of the pot. Simmer for 3 to 4 minutes to reduce slightly. Add the beef stock and rosemary, then return the lamb shanks to the pot, nestling them into the liquid.
4. Bring to a gentle simmer, cover with a lid and cook on low for 2 hours, turning the shanks once halfway through. They are ready when the meat is very tender and nearly falling from the bone. Transfer the shanks to a warm plate and loosely cover.
5. Simmer the braising liquid uncovered for 10 to 15 minutes until reduced to a glossy gravy that lightly coats the back of a spoon. Taste and adjust if needed. Keep warm on low while you make the purée.
6. Bring a saucepan of water to the boil and cook the peas for 2 to 3 minutes until bright green and tender. Drain well, then return to the pan with the butter and mint. Blend with an immersion blender until smooth, adding a splash of water only if needed to loosen.
7. Spoon the minted pea purée onto plates and top with the lamb shanks. Ladle over the red wine gravy and serve straight away.

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