HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconGlazed Lamb Shank
Glazed Lamb Shank

Glazed Lamb Shank

with Buttery Colcannon and Carrots

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We love a good Lamb Shank and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!


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 conflict 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.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)


2 unit(s)

Lamb Shank


1 pack(s)

Chantenay Carrot

1 unit(s)

Spring Onion

½ bunch(es)

Flat Leaf Parsley

1 pot(s)

Redcurrant Jelly

½ unit(s)

Red Wine Stock Paste


1 bag(s)

Sliced Spring Greens

30 grams

Netherend Butter Salted

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3523 kJ
Energy (kcal)842 kcal
Fat47.0 g
of which saturates23.0 g
Carbohydrate63 g
of which sugars20.0 g
Protein42 g
Salt1.92 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Potato Masher
Instructionsarrow up iconarrow up icon
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Bring a large saucepan of water to the boil with a pinch of salt for the potatoes. Peel the potatoes and chop into 3cm chunks. Pop into the saucepan and cook until you can easily slip a knife through them, 20 mins.


Meanwhile, open the pack with the lamb shanks 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 off the green tops and add to the pan with the lamb (no need to peel!). Pop the pan onto a medium heat and cover with a lid or foil. Leave to bubble away for 15 mins.


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


When the lamb has been bubbling away for 15 mins, remove the lid or foil and stir in the redcurrant jelly and red wine stock pot to dissolve them both. Bring back to the boil and, use a dessert spoon to baste the lamb shanks with the sauce. Simmer the sauce and repeat basting every 2 mins or so for 10-15 mins. The sauce will get stickier as it reduces and make the lamb shanks sticky and shiny! Increase the heat if the sauce doesn't thicken.


When the potatoes have 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 you plates and flatten with the back of your spoon. Carefully place the lamb shanks on top and spoon the sticky sauce and carrots over the lamb. Finish with a sprinkle of remaining parsley and enjoy!