Rustic Australian-Style Lamb Shanks in Rosemary Red Wine Reduction with Creamy Parsnip Mash
Ingredients:
For the Lamb Shanks:
4 lamb shanks
Salt and freshly ground black pepper
2 tablespoons olive oil
1 large onion, diced
2 carrots, chopped
3 cloves garlic, crushed
2 tablespoons tomato paste
2 cups dry red wine
2 cups beef stock
2 sprigs fresh rosemary
3 sprigs fresh thyme
1 teaspoon native Australian pepperberry (or cracked black pepper)
1 tablespoon butter
For the Parsnip Mash:
4 large parsnips, peeled and chopped
2 tablespoons butter
1/3 cup warm cream
Salt to taste
For the Sides & Garnish:
500g baby potatoes
2 whole garlic bulbs, tops trimmed
Olive oil for roasting