Glazed Lamb Shank
with Buttery Colcannon and Cumin Carrots
Lamb shanks are an incredibly tender part of the leg and best enjoyed cooked low and slow. To save you time in the kitchen, our lamb shanks have been pre-cooked and only require an additional 20-25 minutes of cooking time. The juices from the lamb form the base sauce which, when added to redcurrant jelly forms a sweet and shiny glaze. Served with buttery colcannon (a traditional Irish dish of mashed potato and greens) and cumin chantenay carrots, this delicious recipe is a real weeknight showstopper.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
150
Sliced Spring Greens
½
Cumin Seeds
25
Redcurrant Jelly
1
Spring Onion
½
Flat Leaf Parsley
670
Lamb Shank
30
Unsalted Butter
250
Chantenay Carrots
450
Potatoes
Nutritional information
Utensils
Instructions
Put a large saucepan of water with a pinch of salt on to boil for the potato.Peel the potatoes and chop into 3cm chunks. Pop into the saucepan and cook until you can easily slip a knife through, 20 mins.
Open the pack with the lamb shanks in and transfer the contents to another large saucepan. TIP: Make sure you scrape out all the juice and jelly from the packet - its your sauce! Prep the chantenay carrots by trimming o the green tops and add to the pan with the lamb (no need to peel). Pop the pan onto a medium heat, sprinkle over the cumin seeds and cover with a lid or foil. Leave to bubble away for 10 mins.
Trim the spring onion and slice thinly. Roughly chop the parsley (stalks and all). Keep to one side. Have a quick tidy up while everything cooks.
Once the lamb has been bubbling away for 10 mins, remove the lid or foil and stir in the redcurrant jelly. Stir carefully to dissolve the jelly and then use a dessert spoon to baste the lamb shanks with the sauce. Lower the heat to a simmer and repeat the basting every couple of minutes or so for 10-15 mins. The sauce will get stickier as it reduces and make the lamb shanks sticky and shiny!
When the potato has 4-5 mins left, add the sliced spring greens and submerge in the water. Cook for 5 mins and then drain into a colander. Leave for 2 mins to allow the steam to subside then return to the pan. Mash with a potato masher and then beat in the butter and a splash of milk (if you have some). Season with salt and pepper to taste and stir in the spring onion and half the parsley. Get ready to serve!
Spoon the colcannon into the centre of your plates and flatten with the back of the spoon. Carefully place the lamb shanks on top and spoon the sticky sauce and carrots over the lamb. Finish with a sprinkling of the remaining parsley. Enjoy!
