LAMB SHANKS W. MASH
Lamb shanks are transformed into a deeply flavourful, melt-in-the-mouth dish when slow cooked low and gentle. This classic pairing with buttery mash creates a warming, satisfying meal that tastes like it's been simmering all day. The slow cooker method ensures the meat becomes incredibly tender whilst the gravy develops rich, complex flavours. Ideal for a hearty family supper or casual entertaining, this dish requires minimal hands-on time and delivers maximum comfort
Watch: LAMB SHANKS W. MASH
Original recipe video — click to play
Ingredients
Lamb Shanks
- 4 whole lamb shanks, trimmed of excess fat
Approximately 300-400 g each
- 800 ml beef or lamb stock
- 1 medium onion, quartered
- 2 whole carrot, cut into chunks
- 2 whole celery stalk, cut into chunks
- 3 whole fresh rosemary sprigs(optional)
Add in the final 30 minutes of cooking
- 3 whole fresh thyme sprigs(optional)
Add in the final 30 minutes of cooking
- 2 whole bay leaf(optional)
- to taste salt and freshly ground black pepper
Mashed Potato
- 900 g potatoes, peeled and quartered
Use floury varieties such as King Edward or Maris Piper
- 75 g butter
Add when mashing potatoes, off heat
- 120 ml whole milk or double cream, warmed
Add when mashing potatoes, off heat
- to taste salt and white pepper
Season when mashing
Method
- 1
Heat a large frying pan over a medium-high heat. Season the lamb shanks generously with salt and pepper. Working in batches if necessary, brown the shanks on all sides until deep golden brown, approximately 8–10 minutes total. This develops flavour and is worth doing despite the extra step.
~10 minsTip: Browning is essential for depth of flavour and should not be skipped.
- 2
Transfer the browned lamb shanks to your slow cooker. Add the quartered onion, carrot chunks, celery chunks, bay leaves, and pour in the stock. The liquid should just about cover the meat.
~5 minsTip: Reduce stock slightly (use 600 ml instead of 800 ml if the slow cooker lid fits snugly) to prevent a watery result.
- 3
Cover the slow cooker and cook on LOW for 8 hours, or on HIGH for 5 hours. The lamb should be tender enough to pull apart with a fork.
~8 hrsTip: Do not lift the lid frequently—this extends cooking time. The timing depends on the size and age of the shanks.
- 4
In the final 30 minutes of cooking, add the fresh rosemary and thyme sprigs to the slow cooker. Taste the liquid and season with additional salt and pepper as needed.
~30 minsTip: Fresh herbs should be added late to preserve their delicate flavour and aroma.
- 5
Meanwhile, prepare the mashed potato. Boil the peeled and quartered potatoes in a large pot of salted water until tender, approximately 15–20 minutes. Drain well and return to the pot.
~20 minsTip: Drain thoroughly to prevent watery mash.
- 6
Remove the pot from the heat. Add the butter and warmed milk (or cream), then mash until smooth and creamy using a potato ricer or masher. Season to taste with salt and white pepper.
~5 minsTip: Keep the pot off the heat whilst mashing to prevent the potatoes from becoming gluey.
- 7
Carefully remove the lamb shanks from the slow cooker and arrange on warmed serving plates. Spoon the creamy mash beside them. Strain the cooking liquid through a fine sieve if a smoother gravy is preferred, or serve it as is with all the vegetables.
~5 minsTip: The braising liquid is rich with flavour and makes an excellent gravy. Skim off excess fat if desired.
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Yes, the braise is even better made ahead. Cool the lamb shanks and cooking liquid completely, then refrigerate overnight in an airtight container. Any fat will solidify on top and can be easily removed. Reheat gently in the slow cooker on HIGH for 1–2 hours, or in a covered casserole in a 160°C oven. Make the mash fresh on the day for the best texture
Comments
No comments yet — be the first to share your experience!