Lamb D’azure Served With Mint Mash

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Main course	4	Servings

INGREDIENTS

4		Lamb Shanks, approximately
		250g
		each
2		Aubergines
6	T	Olive Oil
2		Onions, peeled and sliced
5		Cloves Garlic, peeled and
		halved
1	T	Fresh Thyme
2	T	Fresh Oregano
450	g	Fresh Plum Tomatoes
		skinned and cut in
		half
2	T	Tomato Puree
100	g	Black Olives
100	g	Green Olives
200		Red Wine
		Fresh Thyme and Oregano to
		garnish
175	g	Freshly Chopped Mint
50	g	Butter
900	g	Mashed Potatoes
4	T	Milk
		Salt and Freshly Ground
		Black Pepper

INSTRUCTIONS

Preheat the oven to 180Â°c / 350Â°f / Gas Mark 4. Put the lamb shanks
into a large bowl, cover with four tablespoons of olive oil, garlic,
thyme and oregano and season well with salt and pepper. Leave to
marinade at room temperature whilst you prepare the vegetables. Cut
the aubergine into chunks and place in a colander, sprinkle with  salt,
place a plate on top and weigh it down with tins of food to  remove
bitter juices, leave for 30 minutes. Heat the remaining 2  tablespoons
of olive oil in large frying pan, saut the onion slices  until brown.
Put into a large roasting tin. Scrape the marinade off  the lamb. Brown
the lamb in the frying pan on all sides and put into  the roasting tin
with the remaining marinade. Cook in the preheated  oven for 25
minutes. Remove the meat from the oven and pour away any  excess fat.
Add the aubergines, tomatoes, puree and olives - mix  together well and
season with freshly ground black pepper and salt.  Return the meat to
the pan and put the tin back in the oven for a  further 1 1/2 hours or
until the lamb is tender. Spoon off excess fat.  Mint Mash  5. Mix the
mint, butter and mashed potatoes together.  To Serve  6. Spoon the mint
mash onto a warm serving plate and divide the lamb  and vegetables on
top. Garnish with fresh herbs  Converted by MC_Buster.  NOTES :
Chef:Amanda Grant  Converted by MM_Buster v2.0l.

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