Lamb Shanks and Mash with Mint & Port Gravy – Pub Grub, Epis

• total time: 2 hours 20 minutes

Ingredients

In this series, I’ll be showing you how to cook Delicious British Pub Food!

Fall-off-the-bone lamb shanks, slow-braised in a rich mint and port gravy, served with smooth, buttery mash. Proper pub classic with a Sunday roast feel that came together effortlessly with my @hexclad_europe hybrid cookware. No sticking, easy clean-up, and their pans go straight from stove to oven. Pro-level cooking made simple.

Ingredients (Serves 4):

For the lamb shanks:

4 lamb shanks

Salt and pepper

Olive oil

3 carrots, roughly chopped

3 celery stalks, roughly chopped

1 large onion, roughly chopped

5 garlic cloves, roughly chopped

3 tbsp tomato purée

250ml port

500ml beef stock

2 tbsp mint jelly

Bouquet garni (mint, bay, rosemary, thyme)

Cornflour slurry (cornflour mixed with cold water)

For the mash:

2kg Maris Piper potatoes

1 block of butter (250g)

Salt to taste

Season your lamb shanks with salt and pepper and sear them in hot olive oil until browned all over. Take them out, then straight into the same pan with your chopped carrots, celery, onion. Let them soften, then stir in the garlic and tomato purée, cook it out for a minute. Pour in the port, let it reduce slightly, then add the mint jelly, beef stock and bouquet garni. Give it a stir, then pop the lamb shanks back in. Lid on, then into the oven at 160ºC for around 3 hours until the meat’s tender and pulling away from the bone.

Directions

Bake the potatoes whole until crisp-skinned and fluffy inside around 1.5 hours (if you have two oven compartments then you can speed this up by cooking them at 220C for 50 mins). Scoop out the middles, rice them, then stir through a full block of melted butter until smooth and silky. Season with salt to taste.

Once the lamb’s done, lift it out and cover with foil. Strain the sauce, reduce it until rich, then stir in a bit of cornflour slurry to thicken slightly.

Plate up with a generous spoon of mash, the lamb on top, and that glossy mint and port gravy poured over the lot.

Enjoy.

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