Never mind the sour cream, stuffed potatoes needn't be so naff. When small potatoes are used these make great cocktail food.
- 8 floury potatoes, such as kennebec or coliban (about 150g each)
- To serve: finely grated parmesan
Braised lamb shanks
- 50 ml olive oil
- 900 gm lamb shanks (about 3)
- 1 onion, finely chopped
- 3 garlic cloves, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 1 tbsp tomato paste
- 500 ml chicken stock (2 cups)
- 125 ml red wine
- 1For braised lamb shanks, heat olive oil in a casserole on the stove top, add shanks and turn occasionally over high heat until browned (4-5 minutes), then remove from casserole. Reduce heat to medium, add onion and garlic to casserole, stir occasionally until caramelised (8-10 minutes). Add carrot and celery and stir occasionally until soft (3-5 minutes), then stir through tomato paste and cook for another 2 minutes. Return shanks to casserole, add stock and wine, season to taste. Bring to the boil, then reduce heat to low and simmer, covered and turning shanks occasionally, until meat falls from the bone (2¾-3 hours). Remove shanks, finely shred meat with two forks (discard bones), set aside. Bring liquid to the boil over high heat, reduce until thick (4-5 minutes), add to lamb, mix to combine, season to taste and set aside.
- 2Preheat oven to 180C. Pierce each potato with a skewer, brush with oil, wrap tightly in aluminium foil and bake until tender (1¼-1½ hours). Remove tops of potatoes with a sharp knife and scoop out centres (reserve for another use). Spoon lamb mixture into each potato, then bake on a baking tray lined with baking paper until warmed through. Serve scattered with parmesan.