Slow-Cooked Lamb Shanks with Kumara Mash

Name: Slow-Cooked Lamb Shanks with Kumara Mash
Cuisine: New Zealand
Ingredients: 4 large Lamb shanks; 1.2 kg Orange kumara (peeled); 2 large Onion (quartered); 3 Carrots (chopped); 1 L Low-sodium beef stock; 250 ml Red wine; 3 tbsp Tomato paste; few sprigs each Fresh rosemary & thyme; for mash Butter & milk

A recipe from New Zealand.

🇳🇿 New ZealandlambshankskumaramashslowCookedhighProteincomfortFoodfamilyStylewinterclassic

Slow-Cooked Lamb Shanks with Kumara Mash

Nutrition (per serving)

580Calories

48 gProtein

42 gCarbs

32 gFat

8 gSugar

850 mgSalt

Ingredients

4 large Lamb shanks
1.2 kg Orange kumara (peeled)
2 large Onion (quartered)
3 Carrots (chopped)
1 L Low-sodium beef stock
250 ml Red wine
3 tbsp Tomato paste
few sprigs each Fresh rosemary & thyme
for mash Butter & milk

Method

Brown shanks in hot pot, remove. Sauté onion and carrot 5 min. Add tomato paste, cook 2 min.
Deglaze with wine, reduce. Return shanks, add stock and herbs. Simmer covered 2–2.5 hours until meat falls off bone.
Boil kumara, mash with butter and milk until creamy. Season.
Serve shanks on mash with pan juices reduced to sauce – tender, classic NZ lamb shank dinner.