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Back to Recipes
Braised lamb shanks with mashed potato
Serves
4
Preparation time
10 min
Cooking time
4 hours
Ingredients
1 brown onions, diced
2 clove garlic, finely chopped
olive oil for cooking
sea salt and cracked black pepper
6-8 lamb shanks
2 litres beef stock
6 tomatoes, chopped
4 potatoes
100ml cream
50g butter
Salt
100g baby spinach
25g butter
¼ cup parsley leaves, chopped
Method
In a large braising pan sauté the onion and garlic in the oil until soft, 5 minutes
Season the lamb shanks, add to the pan and brown on all sides
Add the stock, tomatoes and herbs and simmer until lamb is cooked through and beginning to fall off the bone
This could take up to 3-4 hours
Peel and boil the potatoes until soft
Drain, put back in the saucepan, mash and then let the potato dry out a little over a low heat
Boil together the cream and butter, mix into the potato and season with salt
Melt the butter in a fry pan, add the spinach and cook until wilted
To serve, place the mashed potato onto serving plates, top with spinach then lamb shanks
Drizzle over the braising liquid and sprinkle with chopped parsley
This dish is perfect to cook in a slow cooker
If so only add 1.5 litres of stock as all of the moisture is retained as it cooks
Also make sure you brown the onions, garlic and meat well to create that deep,
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