Braised lamb shank and mash with feta and parsley

Ingredients for Braised lamb shank and mash with feta and parsley

Instructions for Braised lamb shank and mash with feta and parsley

To prepare the Braised lamb shank and mash with feta and parsley recipe, please follow these instructions:

Skinny (about 3 hours)
Chop the loaf roughly and peel the garlic cloves. Peel celery and cut half into small tern. Peel the carrots and cut them into small terns. Sauter onion, garlic, celery and carrots in olive oil, a large cast iron pan, with medium heat.

Chop tomatoes roughly and cut the sun-dried tomatoes into thin strips and spice out the olives. Add tomatoes, sun dried tomato, olives, rosemary twig, honey, peppercorns and a little salt and quench the temperature to low heat

Beat the shanks with a thin knife and rub them with a little oil and plenty of salt and pepper. Add red wine and squeeze the shanks so that they are half covered.

The court will now simmer for about 2 1/2 hour (turn the shanks after 1 1/2 hour).
About 5 minutes before serving, cherry tomatoes are halved and added to the sauce. The sauce is seasoned with salt, pepper and honey.


Moss (about 45 min.)
Peel the potatoes and chop the potatoes and the rest of the celery into smaller pieces. Boil potatoes and celery well in unsalted water (store a couple of deciliters of boiling water).
Chop the parsley and cut the fat into small terns.

Mash the root crops, along with the parsley and half of the feta. Adjust the consistency with a little of the cooking water and season with salt.
Just before serving, stir the last of the feta in the bog.

tips:
Server with a good powerful red wine and you are today's hero!