Red Wine Glazed Lamb Shank
with Honey Rosemary Carrots and Roast Potatoes
We love good Lamb Shank With Honey Rosemary Carrots and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
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
8
Plain Flour
100
Chopped Cavolo Nero
150
Tri-coloured Chantenay Carrots
1
Red Wine Jus Paste
15
Honey
1
Garlic Clove
670
Lamb Shank
450
Potatoes
½
Rosemary
Not included in your delivery
200
Water for the Lamb
Nutritional information
Instructions
Preheat your oven to 220°C. Fill and boil your kettle. Pour a good glug of oil onto a baking tray (to completely cover the bottom) and pop in your oven. Pour the boiling water into a large saucepan on high heat with 0.5 tsp of salt. Peel the potatoes, chop them into 3cm chunks and add them to the boiling water. Cook for 5-6 mins - until the edges have softened when you poke them with a knife.
Once the potatoes are ready, drain them in a colander then pop back into the pan then sprinkle on the flour. Give your pan a shake to fluff them up. Take your hot baking tray out of your oven, carefully transfer your potatoes onto it and turn in the oil, before spreading them out in a single layer. Season with salt, then roast on the top shelf of your oven until golden, 30-35 mins, turn halfway through.
Meanwhile, open the pack with the lamb shanks and transfer the contents to another large saucepan. TIP: Make sure you scrape out all the juice and jelly from the packet - it’s your sauce! Pop the pan onto a medium heat and cover with a lid or foil. Leave to bubble away for 15 mins.
Pick the rosemary leaves from their stalks and roughly chop (discard the stalks). Peel and grate the garlic (or use a garlic press). Chop the Chantenay carrots lengthways. sprinkle over the rosemary along with the honey and a drizzle of oil. Season with salt and pepper. 15-20 mins before the roasties are ready, pop your Chantenay carrots on the bottom shelf of your oven until golden and tender.
Once the lamb has been bubbling away for 15 mins, remove the lid or foil, pour in the water (see ingredients for amount) and stir in the red wine jus to dissolve. Bring back to the boil and use a dessert spoon to baste the lamb shanks with the sauce. Simmer the sauce and repeat basting every 2 mins or so for 10-15 mins. The sauce will get stickier as it reduces and make the lamb shanks sticky and shiny! Increase the heat if the sauce doesn't thicken.
6 or 7 mins before the roasties and carrots are ready, heat a medium frying pan on a medium-high heat. When hot, add the cavelo nero and a splash of water. Season with salt and pepper and stir-fry until wilted and tender, 2-3 mins. Add the garlic and cook for a further minute. Share the cavolo nero on your plates and place the lamb shanks alongside. Share your carrots and potatoes between your plates and pour over the gravy. Enjoy!
