Braised Lamb Shanks With Creamed Cabbage And Mashed Potatoes - cooking recipe

Ingredients

3 None onions, peeled and cut into slices
3 None carrots, peeled and cut into chunks
1/2 stalk celery, diced
2 None apples, peeled, cored and diced
3 sprigs rosemary, leaves removed
4 None lamb shanks (about 400g each)
4-5 tbsp oil
400 ml clear apple juice
200 ml dry red wine
1 kg potatoes, peeled and cut into chunks
1 kg cabbage, core removed and cut into strips
125 ml whipping cream
250 ml milk
25 g butter
1 pinch grated nutmeg

Preparation

Season the lamb shanks. Heat 2-3 tablespoons of oil in a Dutch oven set over high heat. Add meat and sear on each side. Remove from the dish and set aside.
Put the onions, apples, carrots, celery and rosemary into the same dish and saute vigorously in the meat juices.
Return the lamb to the pan, add the apple juice and red wine and bring to a boil. Cover the dish and cook in a preheated oven at 350\u00b0F for 1 hour. Remove the lid and return to the oven for an additional 50-60 mins.
For the mashed potatoes, cook the potatoes in boiling, salted water for about 20 minutes. In a separate pan, heat the milk with the butter. Drain the potatoes, add the warm milk and butter and mash the potatoes. Season with salt and pepper, adding a little nutmeg if desired.
Meanwhile, for the creamed cabbage, heat 2 tbsp of oil in a pan and saute the cabbage. Season. Add the cream, and bring to a boil, then reduce the heat and simmer for 5-8 minutes.
To finish, remove the lamb from the oven, and lift the shanks and a few tablespoons of vegetables out of the cooking liquid, cover and keep warm. Pass the remaining vegetables though a sieve, or transfer to a blender and puree, and mix back into the cooking juices to create a gravy and return to the heat.
Serve the shanks on a plate with some creamed cabbage, mashed potatoes, the reserved vegetables and gravy, with a little rosemary to garnish.