Hægeldaðir lambalæri (Slow-cooked Lamb Shanks) is a traditional Icelandic recipe for a classic dish of slow-roasted lamb shanks served with a potato and cauliflower mash. The full recipe is presented here and I hope you enjoy this classic Icelandic dish of: Slow-cooked Lamb Shanks (Hægeldaðir lambalæri).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
For The meat:
2 lamb shanks
3 tbsp plain flour
1 tsp salt
1 tsp ground black pepper
3 tbsp butter
1 red onion
2 garlic bulbs
4 carrots
3 tbsp rosemary (or 3 rosemary sprigs)
1 tin chopped tomatoes
200ml water
For the Potato and Cauliflower Mash:
2 large potatoes
½ cauliflower
3 tbsp cream cheese
salt and black pepper to taste
Pre-heat your oven to 170°C.
Method:
Place the flour, salt and black pepper in a plastic bag. Put the lamb shanks in the bag and shake to coat well with the flour mixture. Dust off most of the flour before browning the meat on all sides in the butter on a hot pan.
Dice the red onion, cut the garlic bulbs in half, peel and dice the carrots and place in a cast iron pot or an oven proof dish with a lid. Add salt, black pepper, rosemary, chopped tomatoes and water to the vegetables and place the lamb shanks on top before closing.
Cook for 3.5 hours and serve with potato- and cauliflower mash.
For the Mash: Peel, dice and boil the potatoes. Put the cauliflower in with saucepan with the potatoes about five minutes before they are cooked. Pour the water off and mash the potatoes and cauliflower with the cream cheese. Season with salt and freshly-ground black pepper.
)
Click on the image, above to submit to Pinterest.