Slow-Cooked Lamb Shanks with Pumpkin Mash and Pan-Fried Brussels Sprouts Recipe
How to Make Slow-Cooked Lamb Shanks with Pumpkin Mash and Pan-Fried Brussels Sprouts
- Preheat oven to 180°C (or 160°C fan-forced). Heat a large, heavy-based pan over a medium heat. Add the oil and the lamb shanks and cook for 4-5 minutes, turning or until well browned. Add cumin, paprika, chilli and allspice and stir to combine. Add stock and tomato paste, stir and bring to the boil.
- Transfer to an ovenproof casserole dish, cover with a lid and cook for 2-2½ hours or until lamb is very tender.
- To make the pumkpin mash, peel the pumpkin and remove the seeds. Cut into 3cm pieces. Place in a medium saucepan and cover with water. Bring to the boil, reduce heat and simmer for 10 minutes or until the pumpkin is tender. Drain the pumpkin and return to the saucepan. Place over a low heat and warm for 2 minutes to evaporate excess moisture. Add the butter and nutmeg and mash with a potato masher or fork. Season with salt and black pepper.
- Meanwhile, trim the brussels sprouts of the outside leaves and cut in half. Bring a large saucepan of lightly salted water to the boil. Add the brussels sprouts and cook for 4-5 minutes until just tender. Drain and pat dry with paper towel
- Heat a large frying pan over high heat. Add the butter, oil and brussels sprouts. Cook, stirring over high heat until golden and slightly charred.
- Serve lamb shanks on the pumpkin mash and accompany with brussels sprouts.
*To make your own allspice mix, combine ¼ tsp ground nutmeg, ¼ tsp ground cloves and ½ tsp ground cinnamon.