• 4servings
  • 120minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, E
MineralsZinc, Potassium, Iron, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 lamb shanks, frenched (see tip)

  2. cup seasoned flour (see tip)

  3. 2 tablespoons olive oil

  4. 2 cups chopped pumpkin (see tip)

  5. 6 eschalots, peeled

  6. 2 large parsnips, chopped

  7. 2 carrots, chopped

  8. 6 garlic cloves, sliced

  9. 2 each bay leaves, rosemary sprigs,

  10. thyme sprigs)

  11. cup red wine

  12. cup port

  13. 4 cups vegetable stock

  14. 2 tablespoons tomato paste

  15. thyme sprigs, mashed potato, to serve

Instructions Jump to Ingredients ↑

  1. Preheat oven to very slow, 120°C .

  2. Toss lamb in seasoned flour, shaking off excess. Heat oil in large flameproof casserole on high. Cook lamb for 6-8 minutes, turning, until browned. Transfer to a plate.

  3. Add vegetables, garlic and bouquet garni. Cook for 3-4 minutes, stirring occasionally, until browned. Add wine and port and simmer, stirring, for 4-5 minutes, until pan is deglazed and liquid reduced by half.

  4. Mix in stock and tomato paste. Bring to boil. Return shanks to dish. Cover and bake for 2-2½ hours until meat is tender. Garnish with thyme sprigs and serve with mashed potato.

  5. TOP TIP "Frenched" is when the shanks are trimmed of all excess fat and sinew. Both ends are often trimmed as well for presentation. It is not a necessary step.

  6. Seasoned flour is plain flour with added seasonings of choice.

  7. You need about 250g peeled and seeded pumpkin.


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