Glazed Lamb Shank

Name: Glazed Lamb Shank with Buttery Colcannon and Cumin Carrots
Total time: 35 min
Yield: 2
Cuisine: British
Ingredients: 150 Sliced Spring Greens; 14 Red Wine Stock Paste; 25 Redcurrant Jelly; 1 Spring Onion; ½ Flat Leaf Parsley; 670 Lamb Shank; 30 Unsalted Butter; 250 Chantenay Carrots; 450 Potatoes

with Buttery Colcannon and Cumin Carrots

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Lamb shanks are an incredibly tender part of the leg and best enjoyed cooked low and slow. To save you time in the kitchen, our lamb shanks have been pre-cooked and only require an additional 20-25 minutes of cooking time. The juices from the lamb form the base of the sauce which, when added to redcurrant jelly forms makes a sweet and shiny glaze. Served with buttery colcannon (a traditional Irish dish of mashed potato and greens) and cumin chantenay carrots, this delicious recipe is a real weeknight showstopper.

Allergens:

Sulphites

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

150

Sliced Spring Greens

Red Wine Stock Paste

(Contains: Sulphites)

Redcurrant Jelly

Spring Onion

Flat Leaf Parsley

670

Lamb Shank

Unsalted Butter

250

Chantenay Carrots

450

Potatoes

Nutritional information

Energy (kcal)778 kcal

Energy (kJ)3255 kJ

Fat40 g

of which saturates20 g

Carbohydrate70 g

of which sugars22 g

Protein36 g

Salt2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Medium Saucepan

•Chopping Board

•Plate

Instructions

Put a large saucepan of water with a pinch of salt on to boil for the potato.Peel the potatoes and chop into 3cm chunks. Pop into the saucepan and cook until you can easily slip a knife through, 20 mins.

Open the pack with the lamb shanks in and transfer the contents to another large saucepan. TIP: Make sure you scrape out all the juice and jelly from the packet - its your sauce! Prep the chantenay carrots by trimming o the green tops and add to the pan with the lamb (no need to peel). Pop the pan onto a medium heat, sprinkle over the cumin seeds and cover with a lid or foil. Leave to bubble away for 10 mins.

Trim the spring onion and slice thinly. Roughly chop the parsley (stalks and all). Keep to one side. Have a quick tidy up while everything cooks.

Once the lamb has been bubbling away for 10 mins, remove the lid or foil and stir in the redcurrant jelly. Stir carefully to dissolve the jelly and then use a dessert spoon to baste the lamb shanks with the sauce. Lower the heat to a simmer and repeat the basting every couple of minutes or so for 10-15 mins. The sauce will get stickier as it reduces and make the lamb shanks sticky and shiny!

When the potato has 4-5 mins left, add the sliced spring greens and submerge in the water. Cook for 5 mins and then drain into a colander. Leave for 2 mins to allow the steam to subside then return to the pan. Mash with a potato masher and then beat in the butter and a splash of milk (if you have some). Season with salt and pepper to taste and stir in the spring onion and half the parsley. Get ready to serve!

Spoon the colcannon into the centre of your plates and flatten with the back of the spoon. Carefully place the lamb shanks on top and spoon the sticky sauce and carrots over the lamb. Finish with a sprinkling of the remaining parsley. Enjoy!