Orkney lamb shank with Orkney cheddar mash Serves 4

What You Will Need

Lamb Shank

Ingredients
  • 4 lamb shanks
  • 1 onion - sliced
  • 2 fennel - sliced
  • 500ml chopped tomatoes (tinned are fine!)
  • 2 tbsp tomato puree
  • 1 tbsp cumin
  • 1 tsp fennel seeds
  • 2 cloves garlic
  • 1 bouquet garni
  • 500ml lamb stock or chicken stock
  • 300ml white wine
  • 1 tbsp parsley - chopped
Orkney cheddar mash
  • Cheddar and garlic mash
  • 450g potatoes
  • 2 cloves of garlic (chopped very finely)
  • 25g butter
  • 225g grated Orkney cheliar
  • 300g sea salt
  • Cheliar and garlic mash
  • 450g potatoes
  • 2 cloves of garlic (chopped very finely)
  • 25g butter
  • 225g grated Orkney cheliar
  • 300g sea salt
Orkney lamb shank with Orkney cheddar mash
Method

Lamb Shank

Put the oven on 160°C.

Heat a heavy bottomed pan, add oil and season the lamb shanks well on both sides. Place into the pan to colour all over, you may need to do this individually if your pan is not large enough.

Once coloured all over, place the shanks on the side and return the pan to the heat.

Place the onions, fennel, cumin, garlic and fennel seeds and a little oil if needed.

Add the bouquet garni and sweat for 3-4 minutes. Then add the tomato puree and cook for the a further 2 minutes. Then the white wine and reduceby half.

Add the tinned tomatoes and lamb stock and bring to boil.

Place it in the oven for 1 1/2 hours. If the meat is soft and starting to flake from the bone it is ready to serve.

Remove the lamb shanks and place in a bowl and serve with Orkney cheddar mash.

Orkney cheddar mash

Preheat oven to 180°C.

Firstly, take a baking tray and cover with sea salt.

Once coloured all over, place the shanks on the side and return the pan to the heat.

On top, place the potatoes (pierced with a sharp knife) and bake for an hour and a half, or until soft.

Once ready, cut in half, remove the skin and mash.

Mix the mashed potatoes with the butter, garlic and milk.

Finally, combine with the herbs and Orkney cheddar and serve.