Lamb shanks with carrot mash

Lamb shanks with carrot mash

OMG! I Can Eat That?
Mark Roper

Definitely one of those dishes I can’t go past on a menu and as soon as it turns cold, it’s a go-to for the weekend. The problem was the whopping serve of buttery, creamy potato mash, and the 4 shanks I could scoff in one sitting. That had to stop. So 1 big shank per person should do the trick.


Quantity Ingredient
4 lamb shanks, trimmed
sea salt and freshly ground pepper
1 1/2 tablespoons olive oil
1 onion, diced
2 carrots, chopped and diced
2 celery stalks, chopped and diced
1 leek, cleaned, chopped and diced
2 garlic cloves, finely chopped
1 tablespoon rosemary, finely chopped
2-3 sprigs thyme
125ml red wine
2 cups salt-reduced beef stock
400g tinned crushed tomatoes
12 peppercorns
1 bay leaf

For the mash

Quantity Ingredient
4 large carrots, chopped
1 garlic clove, finely chopped
pinch white pepper
pinch sea salt
1 teaspoon butter
1 tablespoon greek yoghurt


  1. Preheat the oven to 180°C. Season the shanks with sea salt and pepper.
  2. Heat 1 tablespoon of the olive oil in a large heavy-based saucepan over medium heat. Lightly brown the shanks for 6–8 minutes, turning often. Remove the shanks and set aside.
  3. Add the remaining olive oil and the onion, carrots, celery, leek, half the garlic, and the rosemary and thyme to the pan. Stir.
  4. Add the 2 tablespoons of water and stir again. Cook gently for about 10 minutes, or until the veggies are softened.
  5. Add the wine and let it bubble, then add the stock, tomatoes, the remaining garlic, the peppercorns and bay leaf.
  6. Add the shanks to the pan and push down so they are covered with liquid. Add a little water if necessary to make sure they’re covered.
  7. Cover with a lid and place in the oven. Check after 45 minutes. If the liquid has evaporated too much, top up with a little water. Place the lid back on and cook another hour.
  8. Remove the shanks and keep warm. Mash the tomato mixture with a fork to make a thick sauce. Serve the shanks in bowls topped with the tomato sauce. Serve with the carrot mash.
  9. To make the carrot mash, steam or microwave the carrots until soft. Place in a food processor with the garlic, pepper, salt, butter and yoghurt and process until smooth.
OMG I Can Eat That
low fat
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