Slow cooked lamb shanks with parsnip mash
- Sunday Feast
- Serves 2
- Prep 10 min
- Cook 120 min
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 gm can of crushed tomatoes
- 1 eggplant diced
- splash of red wine
- 1 cup water
- 4 dry bay leaves
- Olive Oil
- 4 potatoes
- 500 gm parsnips
- milk and butter for the mash
Method
- 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.
- 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.
- Cook green beans for 2 minutes in boiling water.Serve lamb shanks with parsnip mash and green beans.
Published 29 August 2015. All recipes