Slow-Cooked Lamb Shanks with Baby Beets
Lamb shanks are such a great winter dish and so easy to just put on the stove and forget. With the vegetables and sauce contained within the one pot they give a really wholesome, hearty feel to this special winter meal. Served with a big dollop of creamy mashed potato, I can't think of a better way to enjoy winter.
1 Hour 45 minutes
1 tsp olive oil
6 Frenched lamb shanks
6 garlic cloves, peeled
6 baby onions (pickling onions), peeled
440g GOLDEN CIRCLE Baby Beets in Juice, drained with juice reserved
1 cup reserved beetroot juice (use water to top-up to one cup)
2 cups beef stock
1 cup red wine
4 sprigs rosemary
4 sprigs thyme
1 bay leaf
6 whole peppercorns
Heat a large, heavy based pot; add oil and lamb shanks and cook until shanks are well browned on all sides for approximately 10 minutes.
Serve lamb shanks and baby beets on a pile of creamy mashed potato and garnish with fresh herbs.
Add the garlic and onions and cook for a further 3 minutes. Add the GOLDEN CIRCLE beetroot, beetroot juice, stock, red wine, rosemary, thyme, bay leaf and peppercorns. Stir to combine gently whilst bringing liquid to the boil.
Cover pot and reduce heat to a simmer. Allow shanks to simmer gently for 1½ hours or until lamb shanks are tender. Stir occasionally.
Want to see more recipes?
Go to recipes home