When I rang my mum and asked what her favourite dish was, the answer came back quick as a flash — "lamb chops with mashed potatoes".
This recipe is what I'm going to make for her (but don't tell her, it's a surprise).MOTHER'S DAY RECIPE: Lamb Shanks & Mashed Parsnip
Serves 42 tbsp flour
sea salt and freshly ground pepper
8 small lamb shanks, frenched
2 tbsp olive oil
2 leeks, white part only, and roughly chopped
4 carrots, also roughly chopped
3 cloves garlic, crushed
2 cups red wine
1 cup beef stock
1 large can diced peeled Italian tomatoes
4 sprigs of thyme
600g potatoes, peeled and roughly chopped
3 large parsnips - peeled, quartered and chopped into small pieces
1/4 cup cream
salt and pepper to season
Place flour in a bowl and season with salt and pepper. Coat the lamb shanks with the flour and shake off the excess. Heat oil in a large pot over a medium-high heat. Add lamb shanks and cook, turning occasionally, for 5-6 minutes or until brown. Transfer to a heatproof bowl.
Reduce heat to medium. Add the leek, carrot and garlic to the pan and cook, stirring for 5 minutes. Increase the heat to high, add the wine and bring to the boil. Cook, stirring for 2 minutes.
Add the stock, tomatoes and thyme and stir to combine. Reduce heat to low. Return the shanks to the pot and cook, covered, for 2 hours or until lamb is tender.
Transfer the lamb shanks to a heatproof bowl. Cover with foil to keep warm. Increase heat to high and simmer, stirring occasionally for 15-20 minutes or until vegetable mixture thickens and the sauce has reduced by half.
In the meantime, place the potatoes and parsnips in a large saucepan. Add enough water to cover. Bring to boil over a high heat and cook for 15 minutes or until tender.Drain the mixture and return to the saucepan. Add the butter and use a potato masher to mash until well combined. Beat in the cream. Season with salt and pepper. Serve together.