Red Wine Glazed Lamb Shank

Name: Red Wine Glazed Lamb Shank with Honey Rosemary Carrots and Roast Potatoes
Total time: 45 min
Yield: 2
Cuisine: British
Ingredients: 8 Plain Flour; 100 Chopped Cavolo Nero; 150 Tri-coloured Chantenay Carrots; 1 Red Wine Jus Paste; 15 Honey; 1 Garlic Clove**; 670 Lamb Shank; 450 Potatoes; ½ Rosemary; 200 Water for the Lamb

with Honey Rosemary Carrots and Roast Potatoes

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

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.

Total45 minutes

Active 30 minutes

DifficultyMedium

Ingredients

serving amount

Plain Flour

100

Chopped Cavolo Nero

150

Tri-coloured Chantenay Carrots

Red Wine Jus Paste

Honey

Garlic Clove**

670

Lamb Shank

450

Potatoes

Rosemary

Not included in your delivery

200

Water for the Lamb

Nutritional information

Energy (kcal)722 kcal

Energy (kJ)3021 kJ

Fat35 g

of which saturates15 g

Carbohydrate60 g

of which sugars9 g

Protein44 g

Salt2.3 g

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

Instructions

Preheat your oven to 220°C. Fill and boil your kettle. Pour a good glug of oil onto a baking tray (to completely cover the bottom) and pop in your oven. Pour the boiling water into a large saucepan on high heat with 0.5 tsp of salt. Peel the potatoes, chop them into 3cm chunks and add them to the boiling water. Cook for 5-6 mins - until the edges have softened when you poke them with a knife.

Once the potatoes are ready, drain them in a colander then pop back into the pan then sprinkle on the flour. Give your pan a shake to fluff them up. Take your hot baking tray out of your oven, carefully transfer your potatoes onto it and turn in the oil, before spreading them out in a single layer. Season with salt, then roast on the top shelf of your oven until golden, 30-35 mins, turn halfway through.

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 - it’s your sauce! Pop the pan onto a medium heat and cover with a lid or foil. Leave to bubble away for 15 mins.

Pick the rosemary leaves from their stalks and roughly chop (discard the stalks). Peel and grate the garlic (or use a garlic press). Chop the Chantenay carrots lengthways. sprinkle over the rosemary along with the honey and a drizzle of oil. Season with salt and pepper. 15-20 mins before the roasties are ready, pop your Chantenay carrots on the bottom shelf of your oven until golden and tender.

Once the lamb has been bubbling away for 15 mins, remove the lid or foil, pour in the water (see ingredients for amount) and stir in the red wine jus to dissolve. 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.

6 or 7 mins before the roasties and carrots are ready, heat a medium frying pan on a medium-high heat. When hot, add the cavelo nero and a splash of water. Season with salt and pepper and stir-fry until wilted and tender, 2-3 mins. Add the garlic and cook for a further minute. Share the cavolo nero on your plates and place the lamb shanks alongside. Share your carrots and potatoes between your plates and pour over the gravy. Enjoy!