Slow Cooked Lamb Shanks Served with Truffle Mashed Potato

For Shanks

• 5 lamb shanks
• 2 tbsp white flour
• 125g butter
• 1 large onion, chopped
• 500g tomato sauce
• 2 tbsp Dijon mustard
• 2 tbsp Worcestershire sauce
• 1/4 cup brown sugar
• 250g BBQ sauce
• 1 tbsp fresh French thyme
• 1 tbsp fresh rosemary
• 1.5 liters water
• Salt and black pepper to taste

For Mashed Potatoes

• 1 kg potatoes
• 1/4 cup sour cream
• 100g butter
• 2 tbsp black truffle purée
• 1 tbsp truffle oil
• 1 tsp salt
• 1/2 tsp black pepper
• Chopped chives for garnish

For Shanks:

1. Melt the butter and sauté the onion until it’s translucent. Set it aside.
2. Roll the shanks in flour, season them with salt and pepper, brown them all over, and place them in a baking tray with the sautéed onions.
3. Mix the remaining ingredients, bring it to a boil over medium heat, and then pour it over the shanks.
4. Cover the baking tray with aluminum foil and bake in a preheated oven at 150°C for at least 4 hours or until the lamb shanks are tender.

For Mashed Potato:

1. Boil the potatoes in salted water until they are done, peel them, mash them, and cook them for a few minutes to remove excess water. Then, add sour cream, butter, black truffle purée, and truffle oil. Garnish with chopped chives.
2. To serve, plate the mashed potatoes in a large dish, place the shanks on top, and pour the remaining sauce from the baking tray over the shanks. Serve with your choice of sautéed greens and carrots.

Chef’s Tip:
If you prefer not to use meat cuts with bones, you can easily use the same recipe for a 2kg brisket cut.