Spanish-Style Lamb Shank
with Saffron Mash
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.
Ingredients
1 sachet(s)
Saffron
1 unit(s)
Echalion Shallot
28 grams
Red Wine Stock Paste
(Contains Sulphites)
1 carton(s)
Tomato Passata
2 unit(s)
Garlic Clove
1 bunch(es)
Flat Leaf Parsley
670 unit(s)
Lamb Shank
30 grams
Unsalted Butter
1 pot(s)
Red Pepper Chilli Jelly
1 sachet(s)
Smoked Paprika
1 unit(s)
Carrot
450 grams
Potatoes
Nutritional information
Instructions
Bring a large saucepan of water to the boil with 0.5 tsp salt for the potatoes. Chop the potatoes into 2cm chunks (no need to peel!). Trim the carrot, peel then quarter lengthways. Chop widthways into small pieces. Halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large saucepan on medium heat. Once hot, add the shallot and carrot. Stir together and cook until the veg starts to soften, 4-5 mins. Stir in the garlic and cook for 1 minute. Open the pack with the lamb shanks, once the veg has softened slightly, transfer the lamb shanks and juices to the pan. TIP: Make sure you scrape out all the juice and jelly from the packet - it’s your sauce! Cover with a lid or foil, reduce the heat to medium and leave to bubble away for 15 mins.
Meanwhile, when the water is boiling add the potatoes and cook until you can easily slip a knife through, 15-20 mins. Once cooked, drain in a colander, pop back in the pan off the heat and cover with a lid.
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 passata, red pepper and chilli jelly, smoked paprika and red wine stock paste until combined. 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 makes the lamb shanks sticky and shiny! Increase the heat if the sauce doesn't thicken.
Once the potatoes are cooked, drained and back in their pan, add the saffron, butter and a splash of milk (if you have any) and mash until smooth (gently heat the potatoes in the pan if they are not hot enough). Season with salt and pepper to taste. Serve the glazed lamb with the saffron mash. Spoon over the tomato sauce and sprinkle on the parsley. Enjoy!
