This recipe is perfect for those nights when you just want something to warm the cockles of your heart. It is a super easy one pot meal (or two – if you count the mustard mash!). We have simplified the recipe over the years. Eddy’s Wholegrain Honey Mustard is the perfect addition to any mash to liven it up and it goes well with the lamb shanks.
Lamb shanks:
- 4 lamb shanks
- ½ cup plain flour
- 1 tablespoon olive oil
- 8 sprigs rosemary
- 5 sage leaves, chopped
- 2 teaspoons dried thyme
- 6 cloves garlic, peeled
- 1 onion, peeled and diced
- 2 sticks of celery, diced
- 4 carrots, peeled and diced
- 1 leek, sliced finely
- 1 cup white wine
- 400g tin, chopped tomatoes
- 500 ml chicken stock
- Salt and pepper to taste
Pre-heat oven to 180 degrees Celsius. Make sure that you have all the herbs and veges chopped up and ready to go.
Place flour in a bowl with some salt and pepper. Lightly coat each lamb shank with the flour mix in the bowl.
In an oven top casserole dish (we use a Le Creuset one) or fry pan, heat up the oil until hot on a medium to high heat. The brown the lamb shanks two at a time in the pot. Remove from the heat. Place the remaining ingredients (rosemary, sage, thyme, garlic, onion, celery, carrots, leek, wine, chopped tomatoes, chicken stock and salt and pepper) in the dish and cover with a tight fitting lid.
Place in the oven for approximately two and a half hours or until the meat is falling off the bone.
Serve with the mustard mash.
Mustard Mash:
- 4 agria potatoes (or any type suitable for mashing), peeled
- 25 g butter
- 30 ml milk
- 1 tablesppon Eddy’s Wholegrain Honey Mustard
- Salt and pepper to taste
Bring a pot of water to the boil and boil the potatoes until soft. Melt the butter and milk together. Drain and add the mustard, butter and milk to the pot. Mash until they reach your desired consistency. If too dry, add extra milk. Season with salt and pepper to taste.
Serves 4
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