Easiest Way to Prepare Appetizing Lamb Shank with Dauphinoise Potatoes & Asparagus

Lamb Shank with Dauphinoise Potatoes & Asparagus. Simmer the liquid over a medium heat until reduced to the consistency of double cream. Whisk in the butter and keep. When the lamb is cooked, strain the liquid into a saucepan.

Serve the lamb with the dauphinoise potatoes and pour over the sauce. Mix the cream and milk together in a jug and pour over the potatoes. Remove from the oven and set aside. You can have Lamb Shank with Dauphinoise Potatoes & Asparagus using 14 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Lamb Shank with Dauphinoise Potatoes & Asparagus

1. Prepare of Red Wine.
2. Prepare of Rosemary.
3. Prepare of fresh Tyhme.
4. You need of garlic.
5. Prepare of carrots.
6. Prepare of Lamb Shank.
7. It's of Vegetable Stock.
8. It's of Maris Piper Potatoes.
9. You need of Sundried Tomatoes.
10. You need of Double Cream.
11. It's of Milk.
12. You need of goats cheese.
13. Prepare of Onion.
14. Prepare of plain flour.

The next day, remove all the hard fat from around the lamb and discard. Lift the lamb out of the dish, scraping away and keeping any of the jellified juices. Pull apart and shred the meat, discarding any large pieces of fat and the bones. Put the lamb back in the dish, then spoon over the jellied sauce and mix with the vegetables.

Lamb Shank with Dauphinoise Potatoes & Asparagus step by step

1. Brown off lamb and place in slow cooker.
2. Dice onion and heat in pan with a little Olive Oil.
3. Add flour, stir for a couple of mins then add red wine, bring to boil then add to slow cooker.
4. Add the stock to the pan, bring to the boil and add to slow cooker and cook lamb for 6 hours on a low setting.
5. For the daulpinoise potatoes thinly slice 5 large potatoes.
6. Beat goats cheese in a bowl and add double cream then milk.
7. Add finely chopped rosemary, thyme and garlic.
8. Layer potatoes then add creamy mixture and finely chopped sun dried tomatoes, then another layer of potatoes and mixture & bake for 1 hour.

In a flameproof casserole dish that is large enough to fit the lamb, snugly scatter over all the vegetables and herbs, and roughly stir in the tomato purée. Sit the lamb on top, pour over the bottle of wine and season generously. Carve the lamb at the table and serve with the vegetables and potato dauphinoise. Dust the lamb shanks with flour and season. Heat a casserole and add a little butter and olive oil.