Slow-cooked lamb shanks with kumara mash
(at time of publication)
- 4 small forequarter lamb shanks
- cracked black pepper
- 2 tablespoons olive oil
- 1 large carrot, chopped
- 2 stalks celery, finely chopped
- 5 large cloves garlic, peeled and chopped
- 1 onion, diced
- 2 shallots, chopped
- 2 tablespoons no-added-salt tomato paste
- 1 cup red wine
- 1 bunch fresh thyme, leaves finely chopped
- 2-3 sprigs fresh rosemary, leaves chopped
- 1 ½ cups reduced-salt beef stock
- 2 dried bay leaves
- 1 teaspoon brown sugarlight brown cane sugarX
- 400g can chopped tomatoes
- ½ teaspoon salt
- 400g can lentils, rinsed and drained
- 4 cups chopped orange kumarasweet-potatoX
- ¼ cup skim milk
- chopped fresh parsley, to garnish
- Bring shanks out of the fridge 30 minutes before frying. Cut through tendon connecting the meat to the bone at the bottom of the shank. Season with black pepper and set aside.
- Place a large skillet on high heat. Add 1 tablespoon of olive oil and brown shanks, two at a time, turning as required, until dark brown all over. Place in slow cooker. (You can also cook this recipe in the oven, see tip.)
- Allow pan to cool down and set heat to medium. Add remaining olive oil, vegetables, garlic, onions, shallots and tomato paste and cook until soft and fragrant. Turn heat up to high and add wine. Let it bubble for a moment to burn off the alcohol.
- Spoon vege mixture into slow cooker, on top of the shanks. Add herbs, stock, bay leaves, sugar and tomatoes. Cover with the lid and cook for 8 hours on a low heat. Every couple of hours, check shanks are nicely covered in liquid, spooning it over if required. Season with salt and pepper.
- When shanks have 30 minutes cooking time remaining, add lentils.
- Meanwhile, fill a large pot with water and bring to the boil. Add kumara and cook until tender. Drain, add milk and mash well.
- Serve shanks on kumara mash and garnish with parsley.
Make it gluten free: Check tomato paste and stock are gluten free.
A large casserole dish may also be used to cook the shanks. Cook in the oven for 4 hours at 150°C. Cover with foil if you don’t have a lid.
Make ahead and allow to cool before transferring lamb and mash to separate containers to freeze.
Use any leftovers to create a lunch. Once the shanks have cooled, take the meat off the bones and refrigerate. Simply reheat within two days and serve with 2 cups cooked brown rice.
Nutrition Info (per serve)
Total fat 21g
–Saturated fat 7g
Dietary fibre 9g
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