Paprika Lamb Shanks with Haloumi Mash
2 large (or 4 small) lamb shanks
2 tbsp plain flour, seasoned with salt and pepper
60ml Azalea Grapeseed Oil
1 large red onion, chopped
2 cloves garlic, crushed
2 tsp smoked paprika
1 tsp dried oregano
250ml chicken stock
400g tin diced tomatoes
Sea salt and freshly cracked black pepper
4 large potatoes
90g haloumi, coarsely grated
This recipe can also be cooked in a slow cooker on low for 8 hours, or a pressure cooker on lamb/beef setting for 45 mins.
Toss lamb shanks in flour, dusting off any excess flour.
Heat half the oil in a large casserole dish over medium heat. Brown the shanks all over (you may need to do this in batches). Remove from pan.
Add remaining oil to the pan over medium heat. Add onion and garlic and saute until softened. Add paprika, oregano, stock and tomato, season and stir well, then add shanks back to the pan and cover. Cook over low heat until the meat is falling from the bone (2 ½ to 3 hours).
To make haloumi mash, peel and quarter potatoes, place into a large saucepan, cover with cold salted water and bring to a boil. Cook until potatoes are soft, drain. Mash potatoes with butter and a splash of milk to loosen. Stir through haloumi and season to taste, if desired (haloumi is quite salty so make sure to taste the mash before seasoning).