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Roast shanks with parsnip mash and caramelised onions
Roast shanks with parsnip mash and caramelised onions
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Prep Time:
15 minutes
Cook Time:
46 minutes
Total Time:
61 minutes
Tender lamb shanks served over creamy parsnip mash - a comforting winter dish.
Ingredients:
  • 3 large red onions, cut into 12 wedges
  • 54.60 gm olive oil
  • 375ml vegetable stock
  • 1.5kg lamb shank
  • 8 sprigs thyme
  • 4 cloves garlic
  • 500g parsnips, chopped
  • 500g potatoes, chopped
  • 80ml milk
  • 40.00 ml balsamic vinegar
  • 32.00 gm brown sugar
  • Green beans to serve
Instructions:
  • Preheat your oven to 200°C. Coat the onion in half of the oil and arrange it at the bottom of a large roasting pan. Pour 1 cup of stock over the onions in the pan.
  • Create a deep pocket between the bone and the meat, then fill it with 2 sprigs of thyme and 1 clove of garlic. Coat lamb with the remaining oil. Put the lamb on a bed of onions and stock in a roasting pan. Season generously with salt and pepper. Roast for 40 minutes until onions are soft and the meat is golden brown but tender and pink inside.
  • Cook parsnips and potatoes in a pot of boiling water for 15 minutes or until tender. Drain thoroughly, then mash with butter, milk, and season to taste.
  • Take the meat out of the roasting pan and cover it to keep it warm. Put the pan on the stove over high heat. Add the rest of the stock, vinegar, and sugar to the pan and simmer for 5 minutes until the liquid reduces and the onions caramelize. Serve the lamb over mashed potatoes with caramelized onions, green beans, and drizzle the pan juices on top.

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