Recipe: Lamb Shanks with Garlic Mashed Potatoes
Adi Kokoshi’s lamb shanks are a popular once-a-week feature at the Park Grill, the appealing Mediterranean restaurant he and his family (mother, Mira; father, Jim; and wife, Marcida) opened in 2010 in Grosse Pointe Park.
Because the family is from Albania, their slant on Mediterranean is a bit different from the restaurants serving Mediterranean and Middle Eastern menus. This recipe, however, is pure American, Adi says.
> LAMB SHANKS WITH GARLIC MASHED POTATOES
4 lamb shanks
Salt, pepper, allspice
3 cloves fresh garlic
1/2 stalk celery, 2 full onions, and 3 large carrots,
chopped in large pieces
1 cup red wine
2 tablespoons red-wine vinegar
1/2 cup olive oil
1 cup water
Season lamb shanks with salt, pepper, and allspice. Add garlic; cover and refrigerate 24 hours.
In a roasting pan, layer chopped celery, onions, and carrots. Place shanks on top of vegetables. Add red wine, vinegar, olive oil, and water.
Cover and roast in 375-degree oven 3-1/2 hours. When timer sounds, turn shanks to the other side, remove pan cover, and slow-cook for an additional hour at 150 degrees.
GARLIC MASHED POTATOES
6-7 medium potatoes
1-1/2 cups milk
1/2 cup melted butter
2 whole garlic cloves, roasted
2-1/2 tablespoons salt
1 tablespoon pepper
Boil potatoes in salted water until done, about 20-25 minutes. Add remaining ingredients and mash.
To serve: Place roasted vegetables and lamb shanks atop mashed potatoes, ladle juices from roasting pan, and serve.