Herb Infused Lamb Hock With Rustic Mash & Rich Wine Sauce

Melt In The Bone Lamb Hock With Silky Garlic Potato Purée

Cuisine: European Rustic | Prep Time: 30 mins | Cook Time: 3 hours | Serves: 4

 Ingredients

For the Braised Lamb Hock:

• 4 lamb hocks (shanks), trimmed
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 parsnip, chopped
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 500 ml dry red wine (e.g., Shiraz or Cabernet Sauvignon)
• 750 ml beef or veal stock (low-sodium preferred)
• 2 sprigs fresh rosemary
• 2 bay leaves
• 1 tsp black peppercorns
• Salt & pepper, to taste

For Garlic Mashed Potatoes:

• 1.2 kg floury potatoes (like Yukon Gold or Maris Piper), peeled and quartered
• 4 cloves garlic, peeled
• 100 ml whole milk (warm)
• 50 g unsalted butter
• Salt & white pepper, to taste

Garnish:

• Finely chopped parsley
• Lemon zest (optional, for brightness)
• Extra rosemary sprigs (optional)

 Method of Preparation

Step 1: Sear the Lamb

1. Preheat your oven to 160°C (320°F).
2. Pat the lamb hocks dry with paper towel. Season with salt and pepper.
3. Heat olive oil in a heavy, ovenproof Dutch oven or braising pot over medium-high heat.
4. Sear the hocks on all sides until golden brown (about 8–10 minutes total). Remove and set aside.

Step 2: Build the Base

1. In the same pot, reduce heat to medium and add onion, carrots, celery, parsnip, and garlic.
2. Sauté for 5–7 minutes until softened and slightly caramelized.
3. Stir in tomato paste and cook for 2 minutes.

Step 3: Braise

1. Deglaze the pan with red wine, scraping up any browned bits from the bottom.
2. Reduce wine by half (about 10 minutes).
3. Return lamb to the pot. Add beef stock until the meat is nearly submerged.
4. Add rosemary, bay leaves, and peppercorns.
5. Bring to a simmer, then cover and place in the oven for 2.5 to 3 hours, or until meat is tender and falling off the bone.

Step 4: Prepare Garlic Mashed Potatoes

1. While lamb is braising, boil potatoes and garlic cloves in salted water until fork-tender (approx. 20–25 minutes).
2. Drain well, then mash with butter and warm milk.
3. Season with salt and white pepper. Keep warm.

Step 5: Finish the sauce

1. Once lamb is done, remove hocks carefully and tent with foil.
2. Strain the braising liquid through a fine sieve into a saucepan.
3. Reduce the liquid over medium-high heat until it thickens slightly to a rich jus consistency.
4. Taste and adjust seasoning.

 Plating and Serving

1. Place a generous scoop of garlic mash at the center of a warmed plate or shallow bowl.
2. Rest the braised lamb hock on top.
3. Spoon the rich vegetable-infused red wine jus over the meat.
4. Garnish with a sprinkle of chopped parsley and a touch of lemon zest.
5. Optional: Add a rosemary sprig for aroma and visual appeal.

Suggested Accompaniment Drink

Wine Pairing:
A bold red wine with structure complements the richness of the lamb. Try:

Syrah/Shiraz – for its smoky and peppery profile.

Cabernet Sauvignon – with tannins that balance the fat.

Chianti Classico – for a more herbal and bright contrast.

Non-Alcoholic Alternative:
A rosemary and blackcurrant shrub soda or pomegranate juice spritz with crushed rosemary ice cubes offers a similar depth and herbaceous note.

RECIPE COURTESY OF ONOMO  HOTEL, DAR ES SALAAM, TANZANIA

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