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Lamb and turnip stew
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Prep Time:
15 minutes
Cook Time:
135 minutes
Total Time:
150 minutes
Indulge in succulent lamb shanks simmered in flavorful tomato stew paired with crispy potato cakes. Perfect for family dinners!
Ingredients:
  • 4 Lamb Shanks, French trimmed
  • 35g plain flour
  • 1 brown onion, thickly sliced
  • 1 carrot, peeled, coarsely chopped
  • 1 celery stick, coarsely chopped
  • 2.00 turnip, peeled, coarsely chopped
  • 330ml btl pale ale (optional)
  • 250ml beef stock
  • 44.40 gm tomato paste
  • 2 dried bay leaves
  • 2 rosemary sprigs
  • Rosemary sprigs, extra, to serve
  • 1 small gold sweet potato, peeled, coarsely chopped
  • 1 brushed potato, peeled, coarsely chopped
  • 2 bacon rashers, thinly sliced
  • 500.00 ml coarsely shredded savoy cabbage
  • 60g pea
  • 36.80 gm vegetable oil
Instructions:
  • Preheat the oven to 150C. Lightly coat the lamb shanks with flour. Heat half of the oil in a flameproof casserole pan over medium-high heat. Brown the first batch of lamb for 5 minutes until golden all over, then transfer to a plate. Repeat with the remaining lamb.
  • In the same pan, drizzle in the rest of the oil and add the onion. Sauté for 5 minutes until the onion softens. Introduce the carrot, celery, turnip, and garlic. Mix well. Put the lamb back into the pan with beer, if desired. Bring to a boil. Include the stock (use 2 cups/500ml if not using beer), tomato paste, bay leaves, and rosemary. Cover and bake for 2 hours, stirring occasionally, until the lamb is tender and almost falling apart.
  • To prepare the bubble 'n' squeak cakes, in a medium saucepan, combine the turnip, sweet potato, and potato. Cover with cold water and bring to a boil over high heat. Cook for 10 minutes until tender, then drain well. Transfer to a heatproof bowl and coarsely mash using a potato masher.
  • 1. Heat a frying pan over medium heat. Cook bacon until golden brown, stirring occasionally. Add cabbage and cook until wilted. Mix in with potato mixture, peas, and season with salt and pepper. Allow it to cool slightly.
  • First, heat the oil in a frying pan until it shimmers. Shape the potato mixture into 8 patties of equal size and thickness. Place half of the patties in the pan and cook for about 2 minutes on each side until they turn a beautiful golden brown. Repeat the process with the remaining patties.
  • Enhance the flavor of the lamb by generously garnishing it with additional rosemary before presenting it alongside crispy bubble ’n’ squeak cakes.

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