The Hampstead Butcher & Providore

Braised Lamb Shank, Root Vegetables & Sprout Colcannon

Posted Thursday 29th December 2016

Serves 4


  • 4 x 12 oz Lamb shanks
  • 100g Seasoned flour (plain flour, salt & pepper)
  • 2.4ltr Veal or Beef Stock
  • 800g Carrots – peeled and chopped roughly into 1 inch pieces
  • 800g Onions – peeled and chopped roughly into 1 inch pieces
  • 200g Tomato trimmings (skin & seeds) or 2 whole tomatoes
  • 100ml Madeira wine
  • 300ml Dry White wine
  • 1 ea Bouquet garni (rosemary, thyme, peppercorns & parsley stalks, tied in a leek parcel)
  • 60g Whole garlic bulbs (cut in half across)
  • 200ml Tomato juice


Dry the meat on kitchen towel, dust with seasoned flour, shake off excess, brown in hot oil in the braising dish until dark golden, drain, set aside.

In the braising pan, heat a little more oil and brown the carrots and onion very well, drain, wipe dry the pan, return the carrots, onion and lamb shanks to the pan, bring heat back into the pan, add white wine, reduce to a syrup consistency, then add the madeira, reduce by half its volume.

Cover with the stock, add tomato juice, tomato trimmings, bouquet garni and garlic. Cover with a cartouche (a baking parchment disc covering and touching the top of the stock) and place in a low oven for approx. 2 hours.

When cooked remove pot from the oven, allow to cool until just warm, remove the meat into a separate pan, strain the braising liquor over the lamb (squeezing as much juice as possible from the braising vegetable – discard these vegetables) and adjust seasoning as required (if you wish to adjust the thickness of the braising liquor you can do this over the heat with a little corn flour gradually added before straining over the lamb) add the roasted root vegetables to the Lamb, bring back to a gentle heat.

Serve in a hot bowl with a quenelle shape (like a rugby ball shape using a large kitchen spoon) of sprout colcannon

Sprout Colcannon

Serves 4


  • 400g Brussel sprouts – roughly sliced
  • 4ptns Mashed potato (your recipe)
  • 50g Butter
  • To taste Seasoning


Sweat sliced brussel sprouts in butter without colour until soft (top with a lid to help them steam a little – keep checking and stirring)

Whip in the mashed potato until well mixed with the sprouts.

Check consistency, add more milk, cream and butter if needed.

Taste, season, and serve.



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