Lamb Shanks Baked in Parchment with Champ

, from Issue #13. September, 2015
Photography by Aaron McLean.
Lamb Shanks Baked in Parchment with Champ

Serves: 6


4 lamb shanks, French trimmed
2 tablespoons Dijon mustard
2 tablespoons honey
2 tablespoons soy sauce
1 teaspoon finely chopped rosemary
1 tablespoon olive oil
2 red onions, sliced
sprigs of thyme
12 whole cloves garlic, peeled

500 grams floury potatoes, peeled
500 grams parsnips, peeled
100 ml cream
1 clove garlic, crushed
50 grams butter
4 spring onions, finely sliced
2 tablespoons finely chopped chives


Preheat the oven to 150°C.

Combine the mustard, honey, soy sauce and the rosemary, season and spread each shank with the paste. Cut 8 x 30 cm pieces of baking paper and lay 2 pieces to form a cross for each shank to sit on. Toss the onions with the olive oil, thyme and the garlic and season. Divide between the four parcels placing it in the centre of the paper. Top the onions with a shank and pull the sides of the paper up to enclose the meat but leaving the top of the bone exposed. Tie each parcel securely with a bow using kitchen string. Place in a baking dish and cook in the oven for 3 hours until meltingly tender.

Champ: Cook the potatoes and parsnips in boiling, salted water until tender. Drain then place back over the heat to dry off any excess moisture. Put through a potato ricer or mash well until smooth. Heat the cream with the garlic and beat into the potatoes and parsnips along with the butter. Season with salt and freshly ground pepper then fold in the spring onions and chives.

To serve: Place a parcel on each serving plate and allow diners to untie their own string.