The butcherman comes to my house32

Posted on July 6, 2008 by ChristieDinner Time, Gluten Free, Sides


[Red wine lamb shanks with herb mash]

Something fantastic has happened and I want to share it with you.

(Hint: the lamb shanks above have something to do with it).

Recently I discovered an excellent website called Butcherman. It’s a Sydney based company that started out providing top quality meat to restaurants and now also sell direct to the public.

I was so impressed by my first delivery that I called them to say a big thank you and ended up scoring a gig creating recipes for their newsletter and website. I’m quite chatty, especially when it comes to great produce, and this time it came in handy!

The newsletter is sent out monthly and July’s edition featured this succulent lamb shank recipe. Butcherman very kindly supplied me with the meat and I used it to create a warming winter dish.

And the best thing? This will happen every month! A little free meat for me, a delicious original recipe and photo for them.

Being a food blogger sometimes gets you little perks, but free meat each month definitely tops my list. Thanks Butcherman!

Happy cooking, Christie

Red wine lamb shanks with herb mash

1 cup plain flour
sea salt and black pepper
4 lamb shanks, frenched
4 tablespoons olive oil
1 brown onion, diced
4 garlic cloves, finely chopped
2 cups full bodied red wine (such as Cabernet Sauvignon)
1 cup beef or chicken stock
2 bay leaves

For the mash
4 large Desiree potatoes, diced
2 tablespoons butter
1/2 cup hot milk
1 tablespoon chives, chopped
1 tablespoon flat leaf parsley leaves, chopped
sea salt and black pepper

Pre-heat the oven to 180C.

Place the flour, salt and pepper on a plate and stir to combine. Roll each of the lamb shanks in the flour and shake off the excess.

Heat one tablespoon of the olive oil in a large, deep heavy based fry pan. Add two of the shanks and brown on all sides. Set aside on a plate, then repeat with another tablespoon of oil and the other two shanks.

In the same pan, heat the remaining olive oil, add the onion and saute for 5 minutes until just starting to brown. Add the garlic and cook for 1 minute further.

Add the wine, stock, bay leaves, salt and pepper and bring to the boil. Boil rapidly for 2 minutes then remove from the heat.

Place the lamb shanks in a single layer in an oven proof casserole dish with a lid.

Pour the red wine mixture over the shanks, cover with the lid and bake for 2 1/2 – 3 hours or until the flesh comes away easily but isn’t actually falling off the bone. Check once during the cooking time to make sure there is enough liquid. If becoming too dry add a little more stock or water.

Meanwhile, make the mash.

Place the potatoes in a large pot and fill with enough cold tap water to cover. Bring to the boil and simmer for 10-12 minutes until tender. Drain and mash with the hot milk, butter and herbs. Taste and season, then serve with the lamb shanks.

  • Tom Wainwright

    Yummm… thats noice Christie.

  • That is awesome!! Why oh why won’t someone do that for me?! I want free meat! I adore lamb shanks – the way the meat falls off the bone – delicious.

  • Wow! Lucky you! Those shanks look amazingly delicious!

  • Sounds like a sweet arrangement…you won the laaaamb lottery!

  • This looks absolutely amazing! And what a fabulous arrangement!

  • That sounds utterly awesome, good on you! And I’m with Helen, why can’t I score a gig like that?! I love lamb shanks, that recipe sounds fab.

  • That sounds divine and aren’t you lucky to have such a great meat connection!

  • Diane

    Love it. I am a regular at butcherman and from their latest newsletter I’m now going to be a regular here!! I’m so excited about this new relationship that I can’t wait to make the lamb shanks myself! (Just hanging out for that delivery guy …..!)

  • Hi Tom,
    Thanks! It’ Noice, It’s Different, It’s unusual… hehe. A joke for the Aussies (or Kath and Kim fans).

    Hi Helen,
    Your time will come, I’m sure ;)

    Hi Maryann,
    Thanks and thanks!

    Hi Peter,
    Very sweet, I certainly did win the lamb lottery!

    Hi Colleen,
    These shanks definitely make up for those chocolate pudding disasters ;)

    Hi Laura,
    You’re in NZ aren’t you? The best ever lamb comes from there… you should hook yourself up!

    Hi Noble Pig,
    A meat connection – I like the sound of that. Hehe.

    Hi Diane,
    Wow – cool! Thanks so much for stopping by. I hope you’ve received your delivery and will be tucking into some luscious shanks very soon.

  • Lovely lollipops of lamb! Alliteration!

  • This looks delicious, and we here in New England will be experiencing winter again far sooner than we’d like. You’re so lucky to have a service like Butcherman available!

  • That lamb looks really good!

  • Oh my goodness. I really feel like I could never replicate this! But I sure would enjoy eating it.

    Congrats on your free meat. That is some sort of incredible little windfall!

  • Sounds amazing…if only I can bring myself to eat lamb! My hubby has been asking me to make him a lamb-centered dish, and I certainly think he’d approve of this meal :).

  • Looks tasty… But I prefer my shanks to be at least 4 times the size. So when i finish I can hold the bone in the air, take a gulp of beer and proclaim victory! Imagining one self as a viking helps ;-)

  • Hi Natty,
    Nice!

    Hi Fearless Kitchen,
    Well I hope it’s not cold too soon, but if it hits then give these shanks a try. They’ll certainly warm you up.

    Hi Kevin,
    Thanks!

    Hi Tangobaby,
    Nonsense. I’m certain you’d be able to whip these up. They’re really easy, just take a bit of time in the oven.

    Hi Sophie,
    No lamb? Oh no! Maybe your hubby could give these a try…

    Hi Jmez,
    Well, that’s nice and masculine isn’t it? Not sure about beer with these shanks – maybe a rich glass of red instead.

  • I don’t know what I’d do without my butcher. I totally get it. Those lamb shanks look divine.

  • Pingback: Hunk o’ meat. « FP Daily()

  • Pingback: What to do with...LEMONS | Fig & Cherry()

  • Grace

    For the mash, what if you tried lovage instead of flat leaf parsley? Lovage is also known as Maggi plant. It goes amazingly well with potatoes.

  • Hi Grace,
    I’ve never eaten lovage – though I’ve read a lot about it. If I ever come across it then I’d definitely give it a try in this mash recipe – thanks for the tip!

  • Pingback: A Few Recipes From Around The Blogosphere: With wine pairings! | Food, Wine, Baltimore()

  • Hi Christie,
    I’ve been perusing your blog…which i think is fantastic btw…and came across this delicious recipe. I live on a remote sheep station in SA and really appreciate different ways to cook lamb!!! I have a couple of shank recipes but am excited to try this new one as i’m sure my family will be too! ;-P

  • Hi Lisa – Welcome!

    So glad you’ve been enjoying my blog. Wow, a never ending supply of fresh lamb – I’m jealous! ;)

    Let me know how you go with the shanks, they are really easy to do and would be magnificent with the fresh produce you’ve got.

  • Wow! This dish is so incredibly close to my lastest post of merlot lamb shanks, roasted asparagus and parsley mashed potatoes. I guess great minds think alike but the difference is, yours turned out much better than mine!!

  • Pingback: Bookmarks about House()

  • Hey, now that IS a good gig! I need to work on scoring one for myself!

  • Pingback: Pepper crust beef fillets with pesto vegetable skewers | Fig & Cherry()

  • Pingback: Greek lamb skewers with feta and olive dip | Fig & Cherry()

  • teresa

    i have this in my oven as i write this so i hope its as good as it looks, i tryed something like this on holiday with my partner and we enjoyed it so much i want to try do it myself will let you all no how it turns out

    • Hi Teresa, Thanks for letting me know you are trying this – would love to hear how it turns out! Christie

      • teresa

        hi i tryed this and it was tasteless i copied the whole recipe and i just couldnt taste anything the only good thing was the mash and that was beacuse i added parmesan cheese with the herbs and it was delicious, i think next time i will add some ginger and corriander with more garlic and more pepper its a great recipe and i will try again but this time with more spices and herbs i think :-)

Design + Copy © Fig & Cherry 2011