Prep
25m
Cook
4h
Total
4h 25m
Ingredients
Method
Turn cooking mode on
Step 1
Season your lamb shanks with salt and pepper and sear them in hot olive oil until browned all over.
Step 2
Take them out, then straight into the same pan with your chopped carrots, celery, onion. Let them soften, then stir in the garlic and tomato purée, cook it out for a minute.
Step 3
Pour in the port, let it reduce slightly, then add the mint jelly, beef stock and bouquet garni. Give it a stir, then pop the lamb shanks back in. Lid on, then into the oven at 160ºC for around 3 hours until the meat’s tender and pulling away from the bone.
Step 4
Bake the potatoes whole until crisp-skinned and fluffy inside around 1.5 hours (if you have two oven compartments then you can speed this up by cooking them at 220C for 50 mins). Scoop out the middles, rice them, then stir through a full block of melted butter until smooth and silky. Season with salt to taste.
Step 5
Once the lamb’s done, lift it out and cover with foil. Strain the sauce, reduce it until rich, then stir in a bit of cornflour slurry to thicken slightly.
Step 6
Plate up with a generous spoon of mash, the lamb on top, and that glossy mint and port gravy poured over the lot.
Step 7
Enjoy.
For
1
M
I
For the lamb shanks:
4
Lamb shanks
Salt
Pepper
Olive oil
3
Carrots, roughly chopped
3
Celery stalks, roughly chopped
1
Large onion, roughly chopped
5
Garlic cloves, roughly chopped
3
tbsp
Tomato purée
250
ml
Port
500
ml
Beef stock
2
tbsp
Mint jelly
1
Bouquet garni (mint, bay, rosemary, thyme)
1
Cornflour slurry (cornflour mixed with cold water)
For the mash:
2
kg
Maris Piper potatoes
1
block
Butter
Salt, to taste
+ Add all to shopping list
Cancel
Prep
25m
Cook
4h
Total
4h 25m
Ingredients
Method
Turn cooking mode on
Step 1
Season your lamb shanks with salt and pepper and sear them in hot olive oil until browned all over.
Step 2
Take them out, then straight into the same pan with your chopped carrots, celery, onion. Let them soften, then stir in the garlic and tomato purée, cook it out for a minute.
Step 3
Pour in the port, let it reduce slightly, then add the mint jelly, beef stock and bouquet garni. Give it a stir, then pop the lamb shanks back in. Lid on, then into the oven at 160ºC for around 3 hours until the meat’s tender and pulling away from the bone.
Step 4
Bake the potatoes whole until crisp-skinned and fluffy inside around 1.5 hours (if you have two oven compartments then you can speed this up by cooking them at 220C for 50 mins). Scoop out the middles, rice them, then stir through a full block of melted butter until smooth and silky. Season with salt to taste.
Step 5
Once the lamb’s done, lift it out and cover with foil. Strain the sauce, reduce it until rich, then stir in a bit of cornflour slurry to thicken slightly.
Step 6
Plate up with a generous spoon of mash, the lamb on top, and that glossy mint and port gravy poured over the lot.
Step 7
Enjoy.
For
1
M
I
For the lamb shanks:
4
Lamb shanks
Salt
Pepper
Olive oil
3
Carrots, roughly chopped
3
Celery stalks, roughly chopped
1
Large onion, roughly chopped
5
Garlic cloves, roughly chopped
3
tbsp
Tomato purée
250
ml
Port
500
ml
Beef stock
2
tbsp
Mint jelly
1
Bouquet garni (mint, bay, rosemary, thyme)
1
Cornflour slurry (cornflour mixed with cold water)
For the mash:
2
kg
Maris Piper potatoes
1
block
Butter
Salt, to taste
+ Add all to shopping list
Cancel
