I had these two big beautiful frenched lamb shanks in the freezer for a while, and decided they would be perfect for a cold and rainy Sunday evening last week. When Craig rang me and told me he would be home late from the football and would probably just eat there, I called my best friend who had been inside all weekend writing reports and offered for her to come over and enjoy some comfort food with me. The Lamb Shanks, cooked in a sticky and sweet glaze over several hours, just fell off the bone. The mash was a lovely accompaniment to the rich lamb and the addition of pea and feta makes the mash a little bit different. We really enjoyed this dish with a glass of wine each and plenty of chatter.
Then, Craig messaged me and said, "I am going to be home for dinner after all, is there any left over?" Safe to say, there wasn't!
You can see the original recipe for the shanks here.
For the mash (serves 2)
2 large potatoes, peeled and cut into 4 or 5 pieces
100 grams of danish feta
2 teaspoons of crushed garlic
1 cup of frozen peas
In a saucepan, bring some water to the boil and add potatoes. Boil until soft and then add peas. Boil for another minute then drain. In saucepan, add garlic and feta and mash. Once mashed, use a fork to combine and season witha little salt and pepper. Serve shanks on mash.