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Recipe: Lamb Shanks and Sweet Potato Mash

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While there's still a chill in the air, there's nothing better than a hearty meal to share with family in the evening.

One of our all time favourites is lamb shank. Here's a recipe with some winter warming mash potato, with a twist. Enjoy!

Serves 4

Prep time 15 min

Cook 1 hr 30 min


Ingredients – lamb shank

4 small French-trimmed lamb shanks with fat trimmed

1 brown onion, chopped

3 garlic cloves, crushed

1 carrot, diced

1 celery stalk, diced

1 tbsp plain flour

½ cup red wine

½ cup beef stock

400g can crushed tomatoes

1 bay leaf

2 sprigs mixed herbs – thyme, rosemary, parsley etc.

Method

1. Add 1 tbsp. olive oil to a large stovetop casserole dish on medium heat

2. Season lamb with cracked black pepper and brown in the casserole dish in batches – 2-3 mins each. Set aside.

3. Add 2tsp olive oil to casserole dish and add onion, carrot, garlic and celery. Stir until soft.

4. Add flour, stir 1 min.

5. Add red wine, stir 1 min.

6. Add stock, tomatoes, herbs and ¾ cup water. Bring to the boil.

7. Reduce to low heat and add the lamb shanks.

8. Cover casserole dish and cook for 1hr 15 mins, stirring occasionally.

9. Before serving, remove shanks, bring the sauce to the boil and add the shanks back to the casserole dish for 10 mins.

10. Serve piping hot on a bed of sweet potato mash.


Sweet potato mash

Peel and chop one large sweet potato. Boil in hot water for 10 minutes, or until soft. Drain, add to food processor with a pinch of nutmeg, a dash of milk and a spoon of butter. Blitz until smooth and add black pepper.