Slow Cooked Lamb Shank
Preparation time - 20 minutes
Cooking time - 2 and 1/2 hrs
Serves - 10
desiree potatoes, peeled, cut into 5cm pieces
grated parmesan cheese
finely chopped chives
lemon wedges, to serve
Basic lamb shank braise
large french-trimmed lamb shanks
MASTERFOODS Sun Dried Tomato and Basil Meal Sauce
lemon, rind finely grated, juiced
- Make basic lamb shank braise: Preheat oven to 180°C. Place lamb shanks in a large roasting pan. Season with salt and pepper.Combine stock, lemon rind, MasterFoods Sun Dried Tomato and Basil Meal Sauce, 2 tablespoons lemon juice and thyme in a jug. Pour over shanks. Cover pan tightly with foil. Roast shanks for 1 1/2 hours. Remove foil and roast, uncovered, for a further 30 minutes or until browned and tender.
- Meanwhile, place potatoes in a large saucepan and cover with cold water. Place over high heat and bring to the boil. Reduce heat to medium. Simmer, partially covered, for 20 minutes or until tender
- Drain and return potatoes to saucepan. Add butter and milk. Mash until smooth. Add parmesan and chives. Season with salt and pepper. Stir until well combined.
- Spoon mash into shallow bowls. Top each with 1 lamb shank. Spoon over sauce from roasting pan. Serve with lemon wedges.