Slow cooked lamb shanks with parsnip mash

August 29, 2015
Cuisine
Serves 2 People
Prep time
10m
Cook Time
2h 0m

Ultimate comfort food to indulge on Sunday night – slow cooked lamb shanks and parsnip mash! If you have a slow cooker , just chuck all the ingredients in the slow cooker and cook for at least 6 hours. Make parsnip mash in the last half an hour before lamb shanks are ready to serve.

Ingredients

  • 4
    lamb shanks
  • 2
    brown onions cut in wedges
  • 2
    chopped garlic cloves
  • dry or fresh rosemary
  • 800 Grams
    can of crushed tomatoes
  • 1
    eggplant diced
  • splash of red wine
  • 1 Cup
    water
  • 4
    dry bay leaves
  • Olive Oil
  • 4
    potatoes
  • 500 Grams
    parsnips
  • milk and butter for the mash

Instructions

  1. Preheat oven to 170°C. Heat olive oil in heat-resistant casserole dish over medium- high heat and cook lamb shanks for 10 minutes or until browned. Transfer to a plate. Add onions, garlic and rosemary to dish and cook over medium heat for 5 minutes. Return lamb shanks to dish. Stir in tomatoes, eggplant, wine, water and bay leaves. Bring to the boil. Cover and cook in preheated oven for 2 hours.

  2. Cut parsnips and potatoes in chunks. Bring water to the boil in a medium saucepan. Boil for 20-30 mins until tender. Drain and return back to the saucepan. Add hot milk and melted butter and mash until smooth.

  3. Cook green beans for 2 minutes in boiling water.Serve lamb shanks with parsnip mash and green beans.

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