Wild mushroom & potato cake
This autumnal, vegetarian side dish can be cooked ahead and reheated – it's perfect with a slow roast or veggie casserole
Braised lamb shanks
- Preparation and cooking time
- Prep:
- Cook:
- Make up to 2 days ahead
- More effort
- Serves 8
Skip to ingredients
- 2 tbsp olive oil
- 8 lambshanks
- 1 onionroughly chopped
- 2 carrotsroughly chopped
- few sprigs fresh rosemary
- 3 fresh bay leaves
- 4 garlic clovesleft whole
- 2 tbsp plain flour
- 1 tbsp tomatopurée
- 350ml white wine
- 500ml lamb or chicken stock
Nutrition: per serving
- kcal295
- fat18g
- saturates8g
- carbs5glow
- sugars2glow
- fibre0g
- protein25ghigh
- salt0.41glow
Method
step 1
Heat oven to 200C/fan 180C/gas 6. Pour the oil in a casserole dish or roasting tray large enough to fit all the shanks. With the pan set over a high heat on the hob, spend a good 10 mins browning the lamb all over.
step 2
Remove the lamb, add the onion and carrot and cook for 10 mins until starting to brown. Stir in the herbs and garlic and cook for a few mins more. Stir in the flour and tomato purée, season well then pour over the wine and stock.
step 3
Return the lamb shanks to the pan. Bring to a simmer, cover with a lid or tightly with foil and cook in the oven, undisturbed, for 1½-2 hrs until lamb is tender. Remove the lamb from the sauce and set aside.
step 4
Put pan back on the hob and bubble the sauce down for about 15 mins until rich and glossy. Pass through a sieve into a jug. The lamb and sauce can be stored in the fridge for two days or frozen for one month. To serve, reheat the lamb in the sauce, adding a splash of water if the sauce is too thick.
