2 lamb shanks
1 bottle of red wine
1 carrot, peeled & cubed
1 parsnip, peeled & cubed
Half a swede, peeled & cubed
2 medium potatoes
1 shallot, peeled and cut in half
1 clove garlic, peeled but left whole
Sprig of rosemary
Butter and milk for the mash
preparation 10 mins • you cook for 16 mins •
Watch a 30 second preview of my cook-along video below
When you cook lamb shanks slowly the result is incredible. The meat becomes so tender that it literally falls off the bone. It's a perfect dish for a lazy Sunday afternoon with a nice glass of red wine. This is a three part recipe. In part one we prepare and start the lamb cooking. In part two we prepare and cook the veg. In part three we make the sauce and finish everything off.
Large pan that's ovenproof, or pan + oven proof dish
Spoon to stir
Before you start, preheat your oven to 180c. Have your shanks out with the shallot, garlic & red wine. Put your large pan on a high heat and click here!
Before you start, have your veg peeled and chopped with your honey and rosemary ready. Peel and chop your potatoes. Put a pan of salted boiling water on the hob for the potatoes and click here!
Before you start, have your potatoes in the pan, cooked and drained. Have your sieve and saucepan ready, your milk and knob of butter out. Take your shanks out of the oven and click here!