Braised Lamb Shanks with Mashed Potatoes
and Rainbow Carrots
Indulge in the rich gourmet flavours of braised lamb shanks in a velvety gravy, infused with aromatic thyme, served over creamy mashed potatoes and vibrant rainbow carrots.
Cals 1415 · Prot 183 · Carbs 72 · Fat 43
Family Friendly
Gourmet
60 min
Indulge in the rich gourmet flavours of braised lamb shanks in a velvety gravy, infused with aromatic thyme, served over creamy mashed potatoes and vibrant rainbow carrots.
Cals 1415 · Prot 183 · Carbs 72 · Fat 43
Family Friendly
Gourmet
Ingredients
Lamb shank
Lamb shank
2 Piece
Brown onion
1 Piece
Garlic cloves
2 Piece
Vegetable oil
0.5 Tbsp
Tomato paste
30 Grams
Brown sauce
9*
25 Grams
Worcestershire sauce
6*11*
15 ML
Chicken jus
15*
150 ML
Water
450 ML
Fresh thyme
10 Grams
Plain flour
10*11*
10 Grams
Mashed potatoes
Potatoes
600 Grams
Whole milk
4*
100 ML
Butter
4*
10 Grams
Salt
0.5 Tsp
Black pepper
0.3 Tsp
Sides
Rainbow carrots
200 Grams
Butter
4*
10 Grams
Allergens
*9 Soya, *6 Fish, *11 Gluten, *15 Celery, *10 Wheat, *4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 5915 / 1415 |
| Fats (g) | 42.8 |
| of which saturated (g) | 6.8 |
| Carbohydrates (g) | 72 |
| of which sugars (g) | 21.5 |
| Fibers (g) | 13.8 |
| Proteins (g) | 182.5 |
| Salt (g) | 2.3 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
- Peel and cut the onion into wedges.
- Peel and finely chop the garlic.
2 Cook
- Heat a pot over medium-high heat with a drizzle of oil.
- Fry the onion and garlic for 1-2 min.
- Add the tomato paste, brown sauce, and worcestershire.
- Add the lamb shanks and stir to coat.
- Add the chicken jus, measured water, and sprigs of thyme (to taste).
- Cover and cook on medium-high for 40-45 min, flipping the lamb shanks in between.
Tip! Got an Instant Pot or pressure cooker? Cook the shanks on high pressure for 15 to 20 minutes, then allow a natural release for tender perfection.
3 Make mash
- Meanwhile, peel and chop the potatoes into bite-sized pieces.
- Add the potatoes to a pot of salted water and bring to a boil.
- Cook for 15-20 min until soft.
- Drain the potatoes and return to the pot.
- Mash until smooth, add the butter, and gradually add the milk until it reaches the desired consistency.
- Season with salt and pepper, set aside.
4 Finish sauce
- Mix 1 tsp flour in 3 Tbsp of water to make a slurry.
- Remove the lamb shanks, and set aside on a plate.
- Add the flour slurry and stir. Bring to a boil and cook for 1-2 min to reduce further.
- Return the shanks back to warm through. Keep on low heat and set aside.
Tip! Prefer a smooth sauce? Transfer the gravy to a blender (or handheld immersion blender), remove the sprigs of thyme, and puree the sauce.
5 Saute carrots
- Meanwhile, peel and trim the tops of the carrots.
- Heat a pan to medium-high heat. Add the carrots with butter and 50 ml of water.
- Cover and steam cook for 2-3 min until tender.
Tip! Alternatively, skip the pan and add the carrots to the pot and cook for 3-4 min until tender.
6 Serve
- Serve the Braised Lamb Shanks with Mashed Potatoes and pour over the gravy.
- Serve the Rainbow Carrots to the side.
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