Ethiopian Spiced Lamb Shanks w Buttery Mash

YOU WILL NEED

Lamb

• 4 - 6 lamb shanks trimmed of excess fat
• 6 tsp Berbere Seasoning
• 1 large white onion diced
• 6 cloves garlic minced
• 2 large carrots sliced 1/2-inch thick
• 1 pinch coarse salt and freshly ground pepper
• ¼ cup flour
• 2 cups beef stock
• 1 ½ cups red wine like Merlot Pinot Noir or Substitute with extra stock.
• 400 g passata (tomato puree or crushed tomatoes)
• 2 tbsp tomato paste
• 2 beef stock cubes crushed
• 1 tsp fresh rosemary finely chopped
• 2 tbsp fresh parsley finely chopped (divided)
• 2 bay leaves
• Salt and pepper to season
• 2 sprigs Mint for Garnish

Buttery Mash

• 4 ea Potatoes (large)
• ¼ tsp Sea Salt
• ¼ tsp Black Pepper
• 2 Tbsp Butter
• milk

TO MAKE

1. Preheat oven to 175°C (350°F).
2. Wash and pat dry lamb shanks with paper towel.
3. Rub the shanks all over with Berbere seasoning
4. Heat 1 tablespoon of oil in a heavy based pot over medium-high heat. Sear two shanks in the hot oil until browned on all sides. Repeat with remaining shanks and oil.
5. Transfer to a plate, tent with foil to keep warm, set aside. 
7. To the pan juices, sauté the carrots and diced onions until softened, (about 3 minutes), then add garlic and cook for 1 minute.
8. Return the shanks back into the pot; season with 1 teaspoon coarse salt and 1/2 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown the flour.
9. Add stock, wine, puree, tomato paste, bouillon and herbs. Bring to a simmer on the stove.
10. Cover, transfer to lower part of the oven and cook for 2 1/2 hours, or until the meat is fall apart tender (adjust the heat so that the liquid simmers very slowly).
11. Gently transfer the shanks onto a plate; tent to keep warm.
12. Discard the bay leaves from the sauce and place pot onto stove. Simmer sauce over medium heat until thickened to your desired consistency. 
13. OPTIONAL: skim off any additional fat which rises to the surface.
14. You should be left with about 3 cups of sauce thick enough to lightly coat the back of a spoon. 
15. *If the sauce is too thick, add a few tablespoons of stock. If the sauce is too thin, boil it over medium heat for about 10 minutes, or until reduced to the right consistency. (See notes about thickening.)
16. Taste for seasoning and adjust salt and pepper, if desired. Add the shanks back into the pot of sauce.
17. Garnish with mint and serve with mashed potatoes.

NOTES

STOVE TOP:

1. Wash and pat dry lamb shanks with paper towel. 
2. Rub the shanks all over with Berbere seasoning
3. Heat 1 tablespoon of oil in a heavy based pot. 
4. Sear two shanks in the hot oil until browned on all sides. Repeat with remaining shanks and oil.
5. Transfer to a plate, tent with foil to keep warm, set aside.
6. To the pan juices, sauté the carrots and diced onions until softened, (about 3 minutes), then add garlic and cook for 1 minute. 
7. Return the shanks back into the pot; season with 1 teaspoon coarse salt and 1/2 teaspoon ground pepper. 
8. Sprinkle with flour, toss well and cook for 4-5 minutes to brown.
9. Add stock, wine, puree, tomato paste, bullion and herbs. 
10. Cover and bring to a boil, then reduce heat to low and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is falling apart.
11. Garnish with parsley and serve with mashed potatoes or rice.

For the Mash

1.  Peel the potatoes and place into a suitable sized pot cover with salted water and boil until tender. approx. 15020 minutes.
2. Drain the water and return potatoes to pot.
3. Using a fork or potato masher, mash the potatoes, add butter and continue to mash.
4. If the mash is stiff add a little milk.
5. Switch to a wooden spoon and whip the potatoes until light.
6. Season to taste.