Hunter Food

Harrigan’s Irish Pub
Please be sure to visit Harrigan’s when you are in Pokolbin, as we believe it offers
the four essential ingredients which make an Irish pub great. These include a great
variety of Irish entertainment, totally Irish themed interior, authentic Irish cuisine and
a great team of warm friendly staff. Come in for a big cold Guinness and enjoy a
yarn or two.
BRAISED LAMB SHANKS WITH COLCANNON AND AN IRISH STEW
Lamb
8 trimmed lamb shanks, so top bone is
exposed
2 1/2 tablespoons sweet paprika
1 1/2 tablespoons salt
4 large sprigs of rosemary
Colcannon
8 large potatoes
250g thinly sliced cabbage
1 large onion, thinly sliced
140g diced butter
60ml cream
salt and pepper
Stew
1 large cabbage, cut into large dice
2 large onions, sliced
250g diced bacon
2 large carrots, peeled and sliced into
rounds
4 cups chicken stock, fresh or bought
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Season shanks with paprika and salt and roast at 220°C for 25 minutes.
Add 500ml of water and reduce the temp to 160°C and cook for
another two hours or until meat is just falling off the bone. Allow to rest for
15 to 20 minutes.
For the colcannon boil the potatoes in salted water until cooked
through. Drain and mash. In a pan, add 2 1/2 tablespoons of butter and
onion and cook for two to three minutes over medium heat, add the
cabbage and remove from heat. Add onion and cabbage mix to the
mashed potato, add remaining butter, cream and season to taste.
For the stew, place a little oil in a heavy based pan and add the bacon,
cook for about five minutes then add onion, cabbage and carrots. Cook
for a further eight minutes and then add the stock. Bring to the boil, then
reduce heat and cook until vegetables are soft but not mushy. Season
to taste.
To serve, place the colcannon in a bowl, arrange two shanks on top and
spoon a generous amount of the stew around the shanks.
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