Slow-cooked mutton shank with wild mushroom sauce

Method

1. Preheat oven to 160C/gas 3.

2. Dust the mutton shanks with seasoned flour and the cep powder.

3. Heat the olive oil and butter in a roasting tin on the hob and lightly brown the mutton shanks on all sides. Remove and put to one side.

4. Tip the chopped vegetables into the roasting tray and soften gently in the fat, then add the mushrooms and lightly colour. Pour in the Madeira, the wine, the orange zest and juice and the lamb stock.

5. Put the shanks back into the liquid with the thyme and season. Cover with foil and cook slowly in the oven for 3 hours.

6. Once cooked, remove the mutton from the roasting tin, skim the excess fat off the sauce and reduce the cooking liquid by half on the hob for about 10 minutes. Once reduced, turn off the heat, put the mutton back into the liquid so that it stays warm and cooks to a glaze.

7. For the champ, bring the milk to the boil with the chopped spring onion. Remove from the heat and add the mashed potatoes, together with the butter, ground white pepper and a pinch of salt.

8. For the curly kale, soften the onion with olive oil in a wok or large frying pan. Add the garlic and kale and toss through for 2 minutes. Add a ladle of the mutton stock and gently simmer for 5 minutes.

9. To serve, just place a mutton shank on each plate, with a little champ and curly kale on the side and the sauce poured over.

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Ingredients

4x350g mutton or lamb shanks
100g plain flour
4 tbsp cep powder
2 tbsp Olive oil
50g Butter
4 Carrots, finely chopped
1 celery head, finely chopped
12 Shallots, finely chopped
200g assorted wild mushrooms, finely sliced
400ml Madeira
400ml Red wine
2 large oranges, zest and juice
600ml lamb stock
1 bunch Thyme
1 bunch curly parsley

For the champ

300ml Milk
1 bunch Spring onions, chopped
500g mashed potato
25g Butter
ground white pepper
Salt

For the curly kale

2 Spanish onions, finely sliced
1 tbsp Olive oil
2 garlic cloves, chopped
1 head curly kale, roughly chopped

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