Creamy potato mash, lamb shank & vegetables
Serving: 4
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Directions
- Place the shanks in a large casserole and add the rest of the ingredients, cover and cook for (+/- 2 hours) on a medium heat.
- Stirring occasionally, until the meat is very tender. Add more stock only if it is necessary.
- To make the mash, boil the potatoes until soft and drain
- Mash with a potato masher and return to the stove. Add the rest of the ingredients and stir over low heat until smooth and creamy.
- Stir through freshly chopped parsley, if desired.
- Serve the shanks with the mash and vegetables of choice. Pssst…We just love spinach and pumpkin.
Ingredients
- 2 kg lamb shanks
- 30 ml (2 tbsp) olive oil
- 2 onions, quartered
- 2 garlic cloves, finely chopped
- 2 carrots, thickly sliced
- 45 ml (3 tbsp) Worcestershire sauce
- 250 ml (1 cup) beef stock
- 1 g tin whole peel tomatoes
- 2 bay leaves
- 4 large potatoes
- 45 ml (3 tbsp) butter
- 125 ml (½ cup) hot milk
- 45 ml (2 tbsp) butter
- Salt to taste