Braised lamb shanks with mashed potato

Serves 4
Preparation time 10 min
Cooking time 4 hours


  • 1 brown onions, diced
  • 2 clove garlic, finely chopped
  • olive oil for cooking
  • sea salt and cracked black pepper
  • 6-8 lamb shanks
  • 2 litres beef stock
  • 6 tomatoes, chopped
  • 4 potatoes
  • 100ml cream
  • 50g butter
  • Salt
  • 100g baby spinach
  • 25g butter
  • ¼ cup parsley leaves, chopped


  1. In a large braising pan sauté the onion and garlic in the oil until soft, 5 minutes
  2. Season the lamb shanks, add to the pan and brown on all sides
  3. Add the stock, tomatoes and herbs and simmer until lamb is cooked through and beginning to fall off the bone
  4. This could take up to 3-4 hours
  5. Peel and boil the potatoes until soft
  6. Drain, put back in the saucepan, mash and then let the potato dry out a little over a low heat
  7. Boil together the cream and butter, mix into the potato and season with salt
  8. Melt the butter in a fry pan, add the spinach and cook until wilted
  9. To serve, place the mashed potato onto serving plates, top with spinach then lamb shanks
  10. Drizzle over the braising liquid and sprinkle with chopped parsley
  11. This dish is perfect to cook in a slow cooker
  12. If so only add 1.5 litres of stock as all of the moisture is retained as it cooks
  13. Also make sure you brown the onions, garlic and meat well to create that deep,

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