Braised Lamb Shanks with Sweet Potato Purée and Sautéed Baby Spinach in Red Wine Sauce

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 4 x 600g/1lb 5¼oz lamb shanks
• salt and freshly ground black pepper
• 3 tbsp olive oil
• 1 large onion
• 2 cloves garlic
• 1 large carrot
• 2 celery
• 1 leek
• 1 sprig fresh thyme
• 1 sprig fresh rosemary
• 1 bay leaf
• 1 tbsp tomato purée
• 1 heaped tbsp plain flour
• 350ml/12¼fl oz red wine
• 1 litre/1 pint 15¼fl oz lamb stock
• 4 medium-sized sweet potatoes, peeled
• 25-50ml/1-2fl oz double cream
• 1-2 tbsp butter
• 1 tbsp butter
• 500g/17½oz baby leaf spinach

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 325°F (160°C). Season the lamb shanks with salt and black pepper. Heat 2 tbsp olive oil in a large casserole over medium-high heat and brown the shanks on all sides, about 10 minutes. Set aside.

2. Peel and chop the onion, garlic, carrot, celery and leek. Lower the heat to medium, add 1 tbsp olive oil and the vegetables to the pot, and cook for 8 minutes until softened.

3. Stir in the tomato purée and flour and cook for 1 minute. Pour in the red wine, scrape up the browned bits, and simmer for 3 minutes.

4. Add the lamb stock, thyme, rosemary and bay leaf. Return the shanks to the pot, bring to a simmer, cover tightly and braise in the oven for 2 hours, until the meat is very tender.

5. Check that the thickest part of the lamb reads at least 145°F (63°C), then rest the shanks for 3 minutes. Lift out the shanks and keep warm. Strain the sauce, return it to the pot and simmer until reduced by about half, about 15 minutes. Season to taste.

6. Peel the sweet potatoes, cut them into chunks and cover with a pan of boiling water. Simmer for 15 minutes until soft, then drain well.

7. Mash the sweet potatoes with the double cream and the 1 tbsp butter until smooth. Season with salt and black pepper and keep warm.

8. Melt the 1-2 tbsp butter in a large frying pan over medium-high heat. Add the baby spinach in batches and toss for 1 to 2 minutes until just wilted. Season with salt and pepper.

9. Spoon the sweet potato purée onto plates, top with the spinach, place a lamb shank alongside and spoon the red wine sauce over the lamb to serve.