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Glazed Lamb Shank

Glazed Lamb Shank

with Buttery Colcannon and Cumin Carrots

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3.2 / 4 Ratingout of 216 ratings
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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.

Preparation Time35 minutes
Difficulty levelLevel 2
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)


1 pack(s)

Chantenay Carrot 250g

½ pot(s)

Cumin Seeds

1 unit(s)

Spring Onion

½ bunch(es)

Flat Leaf Parsley

1 pot(s)

Redcurrant Jelly

1 bag(s)

Spring Greens

30 grams

Netherend Butter Unsalted


2 unit(s)

Lamb Shank

Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)3255 kJ
Energy (kcal)778 kcal
Fat40.0 g
of which saturates20.0 g
Carbohydrate70 g
of which sugars22.0 g
Protein36 g
Salt2.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Instructionsarrow up iconarrow up icon
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Cook the Potato
Cook the Potato

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.

Cook the Lamb
Cook the Lamb

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.

Simmer the Curry
Simmer the Curry

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!

Make the Colcannon
Make the Colcannon

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!