Lamb shank navarin with pomme puree
On a cold Sunday, my go-to for a nourishing, heartwarming meal is lamb navarin. This classic dish becomes more special when made with lamb shanks. Paired with buttery mashed potatoes, it’s a comforting combination that's hard to beat.
Lamb navarin (4 Portions)
4 Lamb shanks
1 Carrot
2 Celery (sticks)
1 Onion
1 Bouquet garni
50g Butter
2tbsp Flour (plain)
30g Tomato paste
125ml White wine
500ml Lamb stock (could use brown chicken stock)
Salt + pepper
2 Tomatoes
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2 Carrots (thick - sliced)
4 Potatoes (small - turned)
2 Turnips (large - dice)
5g Chopped parsley
Start by dicing and colouring the lamb shank.
Colour the mirepoix, add the butter and allow to foam. Then add the flour and cook for a couple of minutes.
Add the tomato paste and cook for another minute.
Add the white wine, followed by the stock (if the stew is too thick add some more stock) simmer for 2/3 minutes.
Check seasoning, add bouquet, tomatoes and the coloured lamb shank.
Cook at 180C for 1 hour. Remove all mirepoix and strain the sauce.
Cook the turned veg, lamb and strained sauce for another hour and 15 minutes at 180c.
Check meat and veg are tender, finish the navarin with chopped parsley.
Pomme purée (4 portions)
5 Potatoes (cooked/passed)
200g Butter
100g Milk
Salt + pepper
Start by pricking the potatoes and bake at 180C for approx. 1 hour on a bed of salt.
Push the cooked potato through a sieve, discard skins and weigh quantity of dry mash.
Add passed potato to a pan and slowly add your butter and infused milk until it’s all combined.
