Braised Shank of Irfon Valley Lamb wrapped in cured bacon, potato cake, minted pea fricassee, sauted kidneys, rosemary jus

 Serves 4

Ingredients             

4 medium sized lamb shanks
4 lambs kidneys
300g fresh garden peas
100g diced onion
200g smoked bacon
4 sprigs mint
500g potatoes
6 sprigs rosemary
½ litre lamb stock
1dl Red wine
¼ litre double cream

Method

1. Seal off the lamb shanks in a pan until light brown
2. Peal and slice the potatoes evenly and place into a deep sided casserole dish.  Place the lamb shanks on top
3. Sprinkle the rosemary over the shanks and pour over the red wine and half the lamb stock.  Cover with a lid and place in a medium oven to braise for about 3 hours.
4. Separate the potatoes, mash and season.  Then mould them into a cake and pan fry.
5. Wrap the lamb shank in the bacon and roast in a hot oven for 15 minutes
6. Place into a pan the onion, peas and chopped mint and wilt down.  Add the cream
7. Reduce the lamb stock to a sauce consistency
8. Sauté the kidneys until pink

To Present
Place the potato cake into the centre of the plate and place the lamb shank on top.  Arrange the peas fricassee around and pour on the sauce.  Garnish with the kidneys.