Braised lamb shanks with dauphinoise potatoes

Preparation time
less than 30 mins

Cooking time
over 2 hours

Serves
Serves 2

By Glynn Purnell

Ingredients

For the lamb

  • 1 tsp olive oil
  • 2 lamb shanks
  • 1 onion, roughly chopped
  • 2 garlic cloves, roughly chopped
  • 1 stick celery, roughly chopped
  • 10 black peppercorns
  • few sprigs fresh thyme
  • few sprigs fresh rosemary
  • bay leaves
  • 300ml/10fl oz red wine
  • 1 litre/1¾ pints lamb stock
  • 30g/1oz salted butter

For the dauphinoise

  • 600ml/20fl oz double cream
  • few sprigs fresh thyme
  • 2 garlic cloves, thinly sliced
  • 6 large potatoes (Maris Piper or similar), thinly sliced
  • salt and freshly ground black pepper