Guinness Braised Lamb & Colcannon Mashed Potatoes

Directions Print

1. Dice the onion, celery, carrot and mince the garlic.
2. Heat 2 tablespoons of oil in a dutch oven over medium-high heat. Season the lamb, then cook it for 8-10 minutes until browned. Remove from the pan.
3. Add the carrot, onion, celery and cook, stirring until softened.
4. Add the garlic, thyme, rosemary, bay leaf and cook for an additional 2 minutes.
5. Add the flour and cook for 1 minute, then add the beer, scraping the bottom of the pan with a wooden spoon.
6. Add the stock and bring to a simmer.
7. Return the lamb shanks to the pan, cover and cook in a pre-heated oven at 140°C – 285°F for 2 hours or until tender. The meat has to fall off the bone.
8. When ready, transfer the shanks to a plate and cover with foil. Strain the sauce into a pot and cook it over medium heat for 5 minutes or until reduced by half.
9. Serve the lamb and colcannon potatoes and top with the sauce.

Colcannon Mashed Potatoes

Prep: 30 min Cook: 15 min Yield: 64 oz

1. Peel and boil the potatoes. Remove the core from the cabbage, slice it thinly, and put into a large saucepan.
2. Cover with boiling water from the kettle and keep at a slow rolling boil until the cabbage is just wilted and has turned a darker green. This can take 3-5 minutes depending on the cabbage. Test it and don’t let it overcook, if anything it should be slightly undercooked.
3. When the cabbage is cooked, drain it well, squeeze to get any excess moisture out, then return to the saucepan. Add one third of the butter and cover. Leave it covered and in a warm place, but not on a burner, with the butter melting gently into it while you continue.
4. When the potatoes are soft, drain and return the saucepan to a low burner. Leave the lid off so any excess moisture can evaporate. When they are dry, add the milk to the saucepan along with a third of the butter and the chopped scallions. Allow the milk to warm but not boil – it is about right when the butter has fully melted into it and it is starting to steam.
5. With a potato masher or fork, mash the potatoes thoroughly into the butter/milk mixture. (Do not pass through a ricer or beat in a mixer). Mix the cabbage thoroughly through the mashed potatoes.