Alive and Cooking
 

Borlotti & Lamb Casserole with Celeriac & Potato Mash

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Ingredients

(Serves 4)
4 French trimmed lamb shanks
200g small button mushrooms
1 dried bay leaf
½ tsp ground cinnamon
2 tsp ground oregano
1 leek, cut into 4cm batons
2 carrots, cut into 4 cm batons
1 brown onion, cut into eighths
1 clove of garlic, crushed
375g borlotti beans (covered with water and simmered for 45 minutes.)
1 litre beef stock
700ml water
Splash of extra virgin olive oil
2 tbsp chopped parsley, to garnish

Method

Place your pressure cooker on to heat and pour in a splash of olive oil, then add the shanks and cook until sealed all over.
Add the mushrooms, oregano, cinnamon and bayleaf and stir in for about 2 minutes.
Tumble in the leek, carrots, onions, garlic, borlotti beans, stock and water.
Place on the lid, lock it down and bring to a boil, then turn down to a simmer and cook for 45 minutes.
After 45 minutes allow to cool before removing lid, then boil for about 15 minutes. Serve on a bed of celeriac & potato mash and garnish with parsley.
N.B. If you don’t have a pressure cooker you will need to simmer this dish for 2½ to 3 hours.

Celeriac and Potato Mash
3 large potatoes, cut into 5 cm chunks
1 head of celeriac, cut into 5 cm chunks
100g salted butter
½ tsp ground white pepper
Grind of salt
100ml thickened cream

Place the celeriac and potato into a saucepan and cover with cold water, bring to a boil and cook for 30 – 40 minutes.
When soft drain thoroughly and add the butter, salt and pepper, and cream.
Mash until smooth and serve as a base for the borlotti shanks.

Borlotti & Lamb Casserole with Celeriac & Potato Mash