METHODHeat the olive oil in a non-stick frying pan. Sprinkle the lamb with the rosemary, then add to the pan and cook over a medium-high heat, turning, until browned all over. Set aside.
While the lamb is browning, put the garlic, peppers, onion, tomatoes, passata and stock in a slow cooker and set to high. Add the browned lamb shanks and cook for 3 hr 30 min, adding the mushrooms for the final 15 min of the cooking time.
Or if cooking in the oven, place all the ingredients in a large, lidded casserole dish and cook at 140°C/fan 120°C/gas 1 for 3-4 hours.
Meanwhile make the mashed potatoes.
In a large heavy saucepan, simmer the potatoes in boiling water for 20-25 minutes until nice and tender. Drain and return the potatoes to the large saucepan and add the milk, Maldon sea salt, black pepper and dried Rosemary. Use either a potato masher or blender to make the potatoes deliciously smooth.
Divide the lamb and potato among bowls, ladle over the sauce, then garnish with parsley.
Quintessentially English for St George’s Day!
Serves: 4
Preparation: 20 mins
Cooking: mins
3 medium sized Albert Bartlett Original Rooster Potatoes
4 lamb shanks
250ml semi skimmed milk
Freshly ground black pepper
Sprinkle of Maldon sea salt
2 tbsp extra virgin olive oil
1 handful of fresh parsley (finely chopped)
1 handful of rosemary (finely chopped)
2 garlic cloves (crushed)
2 green peppers (chopped)
1 onion (chopped)
1 small punnet of mushrooms (sliced)
400g tin of chopped tomatoes
200ml passata
250ml hot
low salt beef or lamb stock