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Lamb Shank with Mash and Vegetables in a Red Wine Sauce
Cooking Time 3.5 hours Minutes
Ingredients
13
Portions
4
Ingredients
13 Total- 500 ml Country Range Red Cooking Wine
- 1 tbsp Country Range Dried Rosemary
- 25 g Country Range Vegetable Bouillon Mix
- 3 tbsp Country Range Gravy Granules
- 2 tbsp Country Range Tomato Paste
- 1 tbsp Country Range Tomato Paste
- 4 lamb shanks
- 2 carrots
- 1 parsnip
- 1 leek
- 1/2 swede
- 1 onion
- 2 cloves garlic, chopped
Method
-
1
Step 1
Place the lamb shanks into a roasting tray and add a little water. -
2
Step 2
Season with salt and pepper and a good sprinkling of rosemary before covering with tin foil and baking at 180°C for 3 hours. -
3
Step 3
Remove the lamb from the oven and pour off the remaining liquid (keeping it for later). -
4
Step 4
Return the lamb to the oven for a further 30 minutes. -
5
Step 5
Wash, peel and dice the vegetables and add to a pan with the garlic and red cooking wine and bring to a boil. -
6
Step 6
Make 1 litre of stock with the vegetable bouillon and add to the vegetables. -
7
Step 7
Bring back to the boil before reducing the heat and simmering until the vegetables are cooked. -
8
Step 8
Add 2 tbsp of tomato paste and the lamb juices, thickening with the gravy granules if necessary. -
9
Step 9
Serve on a bed of creamed potatoes.
Ingredients
13 Total- 500 ml Country Range Red Cooking Wine
- 1 tbsp Country Range Dried Rosemary
- 25 g Country Range Vegetable Bouillon Mix
- 3 tbsp Country Range Gravy Granules
- 2 tbsp Country Range Tomato Paste
- 1 tbsp Country Range Tomato Paste
- 4 lamb shanks
- 2 carrots
- 1 parsnip
- 1 leek
- 1/2 swede
- 1 onion
- 2 cloves garlic, chopped
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