Braised Lamb Shank with Mashed Potatoes and Cabbage Slaw

Ingredients

• 1 whole lamb shank
• 2 medium potatoes
• 2 cups green cabbage
• 3 tbsp olive oil
• 1 whole lime
• 1 sprig fresh rosemary
• 1 tsp black peppercorns
• 1 tsp salt

Instructions

1. 1

   Season the 1 lamb shank with 1/2 tsp salt and 1/2 tsp black peppercorns, pressing them into the meat. Let it sit at room temperature for 10 minutes.

2. 2

   Heat 2 tbsp olive oil in a heavy pot over medium-high heat. Add the lamb shank and sear until browned on all sides, about 8 minutes total.

3. 3

   Add 1 sprig rosemary and 1 cup water to the pot. Cover and reduce heat to low. Simmer gently until the meat is fork-tender, about 30 minutes.

4. 4

   While the lamb cooks, peel and chop the 2 medium potatoes into chunks. Boil in salted water until soft, about 15 minutes. Drain and mash with 1 tbsp olive oil and a pinch of salt.

5. 5

   Thinly slice the 2 cups cabbage and place in a bowl. Squeeze the juice of 1 lime over it, add a pinch of salt, and toss to combine.

6. 6

   When the lamb is tender, remove it from the pot. Serve the lamb shank over the mashed potatoes with the cabbage slaw on the side.

7. 7

   Garnish with extra rosemary or lime wedges if desired.

Tools you’ll need

• Heavy pot with lid
• Pot for boiling potatoes
• Potato masher
• Knife and cutting board
• Mixing bowl

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