Jeeny Maltese's Marinated Lamb Shank with Mint & Smoked Garlic Mash.
- 2-4 lamb shanks (1 to 1¼ lb each)
- 4 cloves of garlic
- 4 scallions
- Fresh rosemary
- 2 teaspoons ground cumin
- Sea salt & black pepper
- 2 onions, sliced in 4 parts
- 1 kg potatoes, peeled and quartered
- 2 Tbsp. butter
- 2 smoked garlic cloves
- 2 Tbsp. milk
- Sea salt
- 1-2 Tbsp. of mint sauce (optional)
- Mash together in a small bowl the garlic, scallions, rosemary, ground cumin, sea salt, and pepper.
- Place lamb shanks in a large freezer bag. Add the marinade and rub all over shanks. Press the air out of the bag and seal the bag. Place in a dish to catch any leakage.
- Marinate for as long as you can or overnight.
Lamb Shanks & Mash:
- Preheat oven to 180°C.
- Remove lamb shanks from marinade bag and place in a heated roasting pan. Discard remaining marinade. Sit lamb shanks on top of sliced onions.
- Cover pan tightly with foil. Roast for 1 hour, then remove from oven and turn the lamb. Cover and return to oven for a further 1 hour or until the meat is almost falling off the bone.
- Remove foil. Increase heat to 200°C and cook, turning every 10 minutes, for a further 40 minutes or until the sauce is slightly reduced and lamb is glazed.
- Meanwhile, for the mash. Peel the potatoes, chop any larger potatoes so they’re all similar in size.
- Cook in a large deep sauce pan of boiling salted water over a medium heat for 15 to 20 minutes, or until tender.
- Confit or stewed the smoked garlic in butter, on low heat, until garlic is soft & smooth.
- Drain potatoes in a colander and leave to steam dry for a couple of minutes, then bring back into the pan and mash well.
- When the potatoes are smooth and fluffy, add smoked garlic butter, milk and a good pinch of sea salt. When ready to serve stir in the mint sauce. (optional).
- Serve mash on the bottom of a plate, serve roasted lamb shank on top, with the caramelised onion glaze from the roasting pan and your favourite vegetables. Enjoy!