Lamb Shanks with Mash and Red Wine Jus
An easy Slow Cooked Lamb Shanks With Red Wine Sauce. Just add some homemade potato mash to complete a high-quality family meal without much work in about 30 minutes for around $9.00 per plate.Both Coles and Woolworths have a premium grade lamb shanks in their ready meals section, they slightly differ in cooking times and price. One is with red wine one with rosemary. Check the instructions on the pack and alter this recipe if necessary. CooksClub recommends taking either product out of the packaging and cook covered with foil in a small oven-proof dish.Serving size can vary. Two large shanks will sometimes cover three adult meals, which can make for a great lunch/sandwich the following day.
- oven dish
- 1 pack Lamb Shanks With Red Wine Sauce, Coles or Woolworths 800g to 1.25kg
- 5 medium potatoes, cut into 3cm chunks
- 2 tbsp butter
- ⅓ cup milk
- ½ tsp salt
- ¼ tsp white pepper, ground
- Preheat Oven to 200°C. Remove packaging from the lamb shanks, open the meat pouch with scissors and empty contents into small ovenproof casserole dish. Pour the remainder of the sauce from the pouch onto the meat, coating it evenly. Cover with foil. Place the dish on the top shelf of the oven and cook for 15 minutes. (set the timer)
- When the lamb shanks are underway, peel and slice your potatos into 30mm chunks. Place them in a pot with a metal collapsable vegetable steamer, with the water filled to the bottom of the steamer. Sprinkle a teaspoon of salt over the potatoes, cover and steam on medium for around 20 minutes. You will know they are cooked when you can gently push a knife into the potato with low resistance.
- After 15 minutes, remove the lamb shanks from the oven, remove foil and baste the meat with sauce. Re-cover, return to oven and cook for a further 20 to 30 minutes. (check the pack)
- After you have basted the lamb, you will soon be ready to complete the mash. Carefully lift the steamer out and drain most of the water, leaving just a few tablespoons of starchy water in the bottom. Let the potatoes air dry while you add the butter and milk to the pot, seasoning with white pepper and salt.
- Return the potatoes to the pot and mash well with a hand masher until all the lumps are gone. (do not try to use a power blending device) Scrape the potato off the masher back into the pot.
- Get out a large fork and mix through the potato, testing the “mashedness”. Start whisking with the fork. If it is too thick, add more milk and keep whisking vigorously, getting air into the potatoes and releasing the starch. If your potatoes passed the knife test and were cooked well, after just 2 minutes of whisking you will achieve a nice mash. Taste it. Will it improve with more butter? More pepper or salt? More milk or whisking? Stop it, you’re done.
- Serve the mash onto warm plates. Remove the lamb shanks from the oven and serve with the mash.
- This product is included in the CooksClub Designer Menus based on taste testing, or verified ratings, or consumer awards. Quality and taste can vary from time to time. Feel free to add your own comment on your level of enjoyment of this product.
- Check cooking instructions on each product in case variations in timing or process or other recommendations are added later.
- CooksClub do not receive income from the sale of supplier or supermarket products.
- See product packaging for nutrient information and make allowance for added ingredients.
- The image accompanying this recipe may be a serving suggestion and not necessarily a photo of this specific product.
CooksClub researches & presents recipes from across the web. Where the recipe is unchanged, the rights of the author are recognised and the full method or instructions are not shown. Follow the link to view the full recipe at its source.