Hungarian Lamb Shanks with Garlic Butter Mash – The Meat Box

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Ingredients

Lamb shanks:

2 lamb shanks
flour, for dusting
½ tbsp extra virgin olive oil
½ onion, sliced
2 cloves garlic, chopped
1 tbsp sweet paprika (Not smoked)
½ tsp oregano
1 tbsp tomato paste
2 bay leaves
3 sprigs thyme
400ml chicken stock
1 tbsp sour cream
salt & pepper to taste
chopped parsley, to serve (optional)

Garlic Mash:

heat and eat agria mashed potato

OR

500g ( 2–3 medium) Agria Potatoes

2–3 cloves garlic, peeled
2 tablespoons unsalted butter
¼ cup whole milk – or more to desired creaminess
Salt and Black pepper, to taste
(Optional) Chopped chives or parsley, for garnish

Different Pairings: rustic rye bread, roasted winter vegetables.

Cooking Instructions

Preheat oven to 160°C.
Dust lamb shanks with flour.
Heat olive oil in a large ovenproof pot over medium heat. Sear lamb shanks until browned on all sides. Remove and set aside.
In the same pot, sauté onion and garlic until softened.
Add paprika and tomato paste, cooking for 1-2 minutes.
Return lamb shanks to the pot. Add bay leaves, thyme, oregano chicken stock and sour cream. Season with salt and pepper.
Bring to a simmer, cover, and transfer to the oven. Cook for 2.5 to 3 hours, or until meat is tender.
Peel the potatoes and cut them into even small chunks.
Place the potatoes in a pot. Cover with cold, heavily salted water. Bring to a boil and simmer for 15-mins or until tender with a fork.
While your potatoes are boiling, smash the garlic cloves and simmer them in butter and milk until fragrant. Remove and discard the softened garlic cloves. (Can save them for spreading on toasted bread or adding flavour to soups and stews).
Drain the potato pieces, mash, and mix in the garlic butter mixture until creamy. Salt and pepper to taste.
Serve the Lamb Shanks on top of the mash, add the sauce to top it off.

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