Shanks are a great cut for winter: cook until the meat is meltingly tender and falling off the bone, and serve them with cheesy mash.
Ingredients
- 18 small French shallots
- 1 tablespoon olive oil
- 6 lamb shanks, French trimmed
- 200g button mushrooms, thickly sliced
- 4 bacon rashers, rind removed, coarsely chopped
- 2 celery sticks, trimmed, thinly sliced
- 2 garlic cloves, crushed
- 500ml (2 cups) Massel beef stock (see note)
- 400g can diced tomatoes
- 3 fresh rosemary sprigs
- 80g baby spinach leaves
Method
- Step 1Use a sharp knife to make a small cut in the base of each shallot. Place in a heatproof bowl and cover with boiling water. Set aside for 5 minutes. Drain and peel, leaving the bases intact. Cut in half.
- Step 2Heat the oil in a large saucepan or stockpot over medium-high heat. Cook 2 lamb shanks, turning occasionally, for 5 minutes or until brown. Transfer to a plate. Repeat with the remaining lamb shanks, reheating pan between batches.
- Step 3Add the shallot, mushroom, bacon, celery and garlic to the pan. Cook, stirring, for 5 minutes or until soft. Increase heat to high. Add the stock, tomato and rosemary. Bring to the boil. Reduce heat to low. Return the lamb shanks to the pan. Cover and cook for 1 1/2 hours or until the lamb is tender and falls off the bone. Transfer lamb shanks to a plate and cover with foil to keep warm.
- Step 4Increase heat to high. Simmer, stirring occasionally, for 10-15 minutes or until the sauce thickens and reduces by half. Season with salt and pepper. Add the spinach and stir until the spinach wilts. Return the lamb shanks to the pan and stir to coat. Cook until heated through.
- High protein
- Low carb
- Low kilojoule
- Low sugar
Nutrition
1540 kj
Energy
23g
Fat Total
8g
Saturated Fat
2g
Fibre
36g
Protein
115mg
Cholesterol
890.3mg
Sodium
3g
Carbs (sugar)
4g
Carbs (total)
Notes
Make sure you use gluten-free stock if you want this to be gluten free.
Cheesy mash: Preheat oven to 200C. Cook 1.5kg Sebago or Golden Delight potatoes, peeled, chopped, in a saucepan of boiling water for 15 minutes or until tender. Drain. Return to the pan. Add 50g butter. Use a potato masher to mash until smooth. Place over low heat. Add 80ml (1/3 cup) milk and stir until smooth. Spoon into a 1.5L (6-cup) capacity baking dish. Top with 40g (1/2 cup) grated cheddar. Bake for 10-15 minutes or until golden.
- Author: Michelle Southan
- Image credit: Brett Stevens
- Publication: Australian Good Taste