Slow-Braised Lamb Shanks with Buttered Egg Mash recipe

Name: Slow-Braised Lamb Shanks with Buttered Egg Mash
Total time: 210 min
Yield: 4 servings
Cuisine: British
Ingredients: 4 Lamb Shanks; to taste Salt; to taste Black Pepper; 2, chopped Onion; 2, chopped Carrot; 2 sticks, chopped Celery; 4 cloves, crushed Garlic; 600 ml Stock; 900 g Potatoes; 40 g Butter; 2 sprigs Rosemary; 4 sprigs Thyme; 250 ml Red Wine; 2 Eggs

Tender lamb shanks are gently braised until falling off the bone, then served over rich buttered mash for a comforting dinner. The dish is deeply savoury and perfect for a special weekend meal.

210 min · Hard · British Jump to method

Slow-Braised Lamb Shanks with Buttered Egg Mash

Ingredients

4 servings

4 Lamb Shanks
to taste Salt
to taste Black Pepper
2, chopped Onion
2, chopped Carrot
2 sticks, chopped Celery
4 cloves, crushed Garlic
600 ml Stock
900 g Potatoes
40 g Butter
2 sprigs Rosemary
4 sprigs Thyme
250 ml Red Wine
2 Eggs

Nutrition	Per serving
Calories	697 kcal
Protein	47 g
Carbohydrates	48 g
Fat	30 g
Saturated fat	13 g
Fibre	6.5 g
Sugar	7.5 g
Sodium	820 mg

Why this works

A hearty, protein-rich main with substantial energy from lamb and mash, but relatively high in saturated fat and sodium.

High-quality protein and iron. Lamb shanks provide a strong protein contribution, plus heme iron and zinc to support muscle maintenance and normal immune function.

Potassium and fibre from vegetables. Potatoes, onion, carrot and celery add potassium and some fibre, which can support blood pressure balance and digestion.

Higher saturated fat and sodium. Butter, lamb and stock increase saturated fat, while stock and added salt can push sodium up, so this is best enjoyed in moderation.

Method

Preheat the oven to 160°C (Fan 140°C, 320°F, Gas Mark 3).
Season the lamb shanks generously with salt and black pepper.
Place them in a roasting tin with the onion, carrot, celery, garlic, stock and herbs, then cover tightly with foil.
Braise in the oven for about 3 hours, turning once, until very tender.
Meanwhile, boil the potatoes until soft, then mash with butter and a little salt.
Serve the lamb shanks on the mash with some of the cooking juices spooned over the top.

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