Braised lamb shanks with colcannon mash and confit roast vegetables


Serves: 4

Prep: 30 min
Cook: 1 hr


4 small lamb shanks, about 175g each
2 1/2 tbsp vegetable oil
1.2 ltr lamb stock
1 bouquet garni
Sprig of fresh rosemary
1.3kg Desirée potatoes, peeled and cut into large chunks
4 tbsp beef dripping
4 small turnips, peeled and cut into small chunks
4 small carrots, peeled and cut into small chunks
1 Swede, peeled and cut into small chunks
6 Spring onions, trimmed and chopped
1 bunch of fresh chives, chopped


1. Season the lamb shanks.

2. Place 1 1/2 tablespoons of the vegetable oil in a frying pan, add the lamb shanks and cook for 34 minutes, turning, until golden.

3. Transfer the lamb into a large, heavy-based saucepan and pour over the lamb stock. Add the bouquet garni and rosemary. Bring to the boil, then reduce the heat to low, cover and simmer for 40-50 minutes, until the meat is tender and falling apart.

4. Meanwhile, cook the potatoes in a saucepan of lightly salted boiling water for 10-15 minutes, until tender. Place the beef dripping in the frying pan, add the turnips, carrots and swede and cook over a medium-low heat for 6-8 minutes, stirring occasionally, until tender. Place the spring onions and chives in a separate frying pan with the remaining vegetable oil and cook over a low heat for 1-2 minutes, until softened.

5. Remove the lamb from the pan with a perforated spoon and keep warm. Strain the stock, return it to the pan and continue cooking, stirring occasionally, until reduced to a sauce consistency.

6. Meanwhile, drain the potatoes, add the spring onions and chives, and mash.

7. Place a portion of mash on the centre of each serving plate and scatter the cooked root vegetables around the outside. Place a lamb shank on top of each pile of mash, pour over the lamb sauce and serve.

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