Braised Lamb Shanks with Colcannon Mash

Tender braised lamb served with creamy cabbage and potato mash and a zingy herb and lemon gremolata.

Comfort Food Lamb Potatoes Main Course Slow Cooked Irish

Estimated Nutrition

Calories

1147.6

kcal / serving

9180.5 kcal total

Carbs

33.5g

per serving

268 g total

Fat

64g

per serving

512.2 g total

Protein

97.8g

per serving

782.4 g total

Cook Time

180

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Tomato Purée

approximately 1 tbsp

Dairy

Butter

100

Milk

Fruits

tbsp

Lemon Zest

finely grated

GrainsCereals

Plain Flour

approximately 1-2 tbsp

Liquids

375

Red Wine

750

Chicken Stock

Meat

3800

Lamb Shanks

8 small shanks, approximately 475g each

NutsSeeds

clove

Garlic

crushed

tbsp

Rosemary

fresh, roughly chopped

piece

Bay Leaf

tbsp

Mint

fresh, finely chopped

tbsp

Garlic

finely chopped for gremolata

handful

Flat leaf Parsley

fresh leaves

piece

Sea Salt

to taste

piece

Black Pepper

freshly ground, to taste

OilsFats

Sunflower Oil

Vegetables

piece

Onion

finely chopped

stick

Celery

finely chopped

piece

Carrot

finely chopped

1250

Potato

floury variety, peeled and cubed

head

Savoy Cabbage

washed and shredded

Method

Sear seasoned lamb shanks in oil in a large casserole dish until golden-brown.

Sauté onions, celery, and carrots until soft, then add garlic and flour.

Deglaze with wine and stir in tomato purée, rosemary, bay leaf, and seasoning.

Return lamb to the pan, add stock, cover, and simmer gently for 3 hours.

Combine mint, lemon zest, parsley, and garlic for the gremolata and chill.

Boil potatoes until tender, steam cabbage, and warm milk with butter.

Mash drained potatoes with the milk mixture, stir in cabbage, and season.

Serve lamb shanks atop mash with sauce and a sprinkle of gremolata.