Lamb Shank

Name: Lamb Shank with Buttery Colcannon and 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; 1 Flat Leaf Parsley; 670 Lamb Shank; 30 Unsalted Butter; 250 Chantenay Carrots; 450 Potatoes

with Buttery Colcannon and 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 sauce which, when added to redcurrant jelly forms 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)846 kcal

Energy (kJ)3540 kJ

Fat47 g

of which saturates23 g

Carbohydrate64 g

of which sugars21 g

Protein42 g

Salt1.9 g

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

Utensils

•Chopping Board

•Peeler

•Medium Saucepan

•Knife

•Pan with Lid

•Spoon

•Potato Masher

•Colander

•Plate

Instructions

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!