Reiterating from my Shepherds Pie post, everyone said the food in Ireland sucks. And Ill say it again, they must be trying to order a bowl of homemade pasta in a corner pub.
Ireland has the best lamb, so order the damn lamb. The meat is so fresh the sheep was probably still roaming the fields 10 minutes before it was on your plate. If you’ve been keeping up you know lamb is my favorite so Lexi was eatin just fine in Ireland.
My favorite meal of the trip was the wine braised lamb at The Munster in Waterford. It was fricken delicioussss and so tender it was literally falling off the bone with just my fork. Mike isn’t the biggest fan of lamb and he even loved it. Of course that only meant one thing, Lexi needed to go home and make braised lamb.
Most braised lamb recipes call for rosemary, then again most lamb recipes in general call for rosemary.. I hate rosemary. Honestly…I’m not even sure if I actually hate it or not.. All I know is my mom used to make roasted potatoes covered in 40 lbs of dried rosemary and I sat there and picked every little leaf off before I would eat it. I guess rosemary is just ruined for life. Sorry rosemary, I never really gave you a chance…
I came up with my own flavor conception, no rosemary required. But if you don’t have childhood nightmares of prickly herb covered potatoes then by all means, go right ahead and use it.
Ok so… lemme tell you.. these were ammazzzing. Like if I could’ve ate the whole pot, I probably would have. The meat was just sliding right off the bone when I took them out of the pot. They were tender and juicy and had so much flavor and I just wanna eat them again right now.
I literally ate them for lunch everyday for a whole week…. Benefits of having a small stomach.. 1 lamb shank lasts me about 4 days..
- 4 lamb shanks
- 2 tbs olive oil
- 2 onions, chopped
- 4 large carrots, peeled and coarsely chopped
- 5 celery stalks, coarsely chopped
- 12 garlic cloves, minced
- 1 bottle red wine (merlot)
- 1 (28oz) can tomato puree
- 1 1/4 cup chicken broth (low salt)
- 1 1/4 cup beef broth (low salt)
- 3 tsp fresh thyme leaves
- 3 bay leaves
- 3 tsp fresh chopped rosemary (optional)
- Salt and pepper to taste
- 1 Large head cauliflower, cut into florets
- 2 tbs butter, softened
- 2-3 tbs heavy cream
- 1/4 tsp garlic salt
- 1/4 tsp black pepper
- 1/2 cup chicken or vegetable broth
- Preheat oven to 325F.
- Trim off any excess fat from lamb shanks. Season with salt and pepper.
- Heat a large cast iron dutch oven. Add olive oil.
- When oil is hot, brown lamb on all sides. Sear 2 at a time to not overcrowd the pan. Set aside.
- Add onions, celery, carrots, and garlic. Saute until golden brown, about 8 min.
- Add wine, stock, tomato puree, and herbs. Bring to a boil, reduce heat, and simmer for about 5 min.
- Place shanks back into the pot and make sure they are submerged in the liquid. Cover with lid and place in oven for 2.5-3 hours, or until meat is tender.
- Remove shanks and vegetables and set aside.
- Place pot with braising liquid on the stove and simmer until reduces and thickens slightly.
- Add shanks back to reduced sauce.
- Serve on top of cauliflower mash and braised vegetables.
- In a medium saucepan, add 1/2 cup broth and 1/2 cup water, bring to a simmer and add cauliflower. Add more water if liquid doesn’t cover cauliflower. Simmer until tender, about 10 min.
- Drain liquid from cauliflower, the drier the better. Excess liquid will make your mash runny and watery.
- Add butter, cream, salt and pepper and mash with potato masher until desired consistency.