Succulent Red Wine Glazed Lamb Shank
with Cheesy Mash, Honey Roasted Vegetables and Greens
- Milk
- Sulphites
- Mustard
- May contain traces of allergens
Our Succulent Red Wine Glazed Lamb Shank is inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.
Ingredients
450 grams
Potatoes
2 unit(s)
Carrot
2 unit(s)
Parsnip
1 sachet(s)
Dried Rosemary
(May be present: Mustard)
30 grams
Mature Cheddar Cheese
(Contains: Milk)
2 unit(s)
Slow Cooked Lamb Shank
15 grams
Honey
1 bunch(es)
Chives
1 unit(s)
Spring Onion
37.5 grams
Redcurrant Jelly
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
160 grams
Fine Beans, Young Pea Pods and Tenderstem Broccoli
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Bring a large saucepan of water with ½ tsp salt to the boil for the potatoes. Peel and chop the potatoes into 2cm chunks.
When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins. Drain in a sieve.
Meanwhile, trim the carrots and parsnips (no need to peel). Cut into roughly 1cm wide, 5cm long batons.
Pop the carrots and parsnips onto a large baking tray. Drizzle with olive oil, sprinkle with dried rosemary, season with salt and pepper, then toss to coat. Spread out in a single layer.
Grate the cheese and set aside.
Meanwhile, open the lamb shanks packet 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. Simmer until piping hot and the sauce has thickened, 15-17 mins. Stir twice during this time. TIP: Turn down the heat if the lamb is boiling too vigorously.
When the oven is hot, roast the carrots and parsnips on the top shelf until tender, 18-20 mins. Turn halfway through.
When the roots have 5 mins left, drizzle with the honey and cook for the remaining time. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
While everything cooks, finely chop the chives (use scissors if easier). Trim and thinly slice the spring onion. Set aside.
Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth.
Stir in the grated cheese until melted. Sprinkle in the spring onion and half the chives, season with salt and pepper and mix until combined.
Cover with a lid to keep warm.
When the lamb sauce has been simmering for 15 mins, remove the lid or foil and stir in the redcurrant jelly and red wine stock paste.
Bring back to the boil and simmer until thick and glossy, 10-12 mins. Baste the lamb with a spoon every 5 mins. TIP: Add a splash of water if it's thickened up a bit too much. IMPORTANT: Ensure the lamb is piping hot throughout.
Meanwhile, add the green veg mix to a baking tray, drizzle with oil and season with salt and pepper, then toss to coat. Roast on the middle shelf until tender, 10-12 mins.
When everything's ready, serve the glazed lamb with the cheesy mash.
Serve the greens, carrots and parsnips alongside.
Finish with a sprinkle of chives.
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