Preparation time is 10minutes
Cook time is 3hours 20minutes
Total time is 3hours 30minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
14 Ingredients
Number of servings
4
For the .5 for the mash
- 2 pinch salt
- 2teaspoons cracked black pepper
For the mash
- 8 large potatoes, peeled and cubed
- 50grams butter
- 2tablespoons cream
- 4 medium lamb shank
- 2tablespoons canola oil
- 2 medium white onions, sliced
- 2 large carrots, peeled and sliced
- 1 large bay leaf
- 1 star anise
- 1 stick cinnamon
- 50grams passata
- 2 cups vegetable stock
Nutrition per serving
7300kJ / 1740Cal
7300 Kilojoules or 1740 Calories
84% of daily energy intake*
Protein
116grams
Fat
88.0grams
Carbs
109grams
Sugars
12.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
A hearty and succulent lamb dish made luxurious by creamy and buttery mash.
Method
Step 1 of 4
Pre-heat the oven to 150°C. Heat up a pan to a medium heat with the oil, half of the salt and half of the pepper and pan fry the shanks for 3 minutes while turning to sear the outside.
Step 2 of 4
In a casserole dish, add the chopped onion, carrots, bay leaf, star anise, cinnamon, passata and vegetable stock and mix well. Now place the lamb shanks into the casserole dish and bake in the oven for 200 minutes.
Step 3 of 4
You can open the oven 3 times throughout and baste the shanks with the juices from the casserole dish. While the shanks are cooking, boil the potatoes in some salted water for 25 minutes and then drain the liquid.
Step 4 of 4
Mix the butter and cream in the pot with the drained potatoes and serve with the shanks from the oven with carrots and onions from the casserole dish also.
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