No image available
Member recipe

Lambshanks with winter Veg

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by


Serves 4

A great recipie for sundays or entertaining, using red wine and root veg.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.


  • Ingredients.
  • For the lamb shanks:
  • 4 lamb shanks
  • 50g plain flour, seasoned
  • Olive oil, for frying
  • 3 medium red onions, finely sliced
  • 4 garlic cloves, finely chopped
  • 2 sprigs Rosemary
  • 600ml Red wine
  • 20ml good quality Balsamic vinegar
  • 1 bay leaf
  • lamb or chicken stock, (optional)
  • For the caramelised vegetables:
  • 4 baby Turnips, cut into quarters
  • 3 Parsnips, cut into quarters
  • 8 Chanteney Carrots
  • 3 tbsp clear honey
  • 2 sprigs Thyme
  • For the creamy mash:
  • 1kg Potatoes
  • 2 garlic cloves, peeled
  • pinch Salt
  • double cream
  • Butter


    1. 1. For the lamb shanks: dust the lamb shanks with seasoned flour. Heat a little oil in a heavy-based, flameproof casserole dish, add the lamb shanks and fry until lightly browned on all sides, turning occasionally. Remove the lamb shanks to a plate and set aside.
    2. 2. Add the onions, garlic and rosemary to the casserole and fry until softened. Return the lamb shanks to the casserole, then add the wine, balsamic vinegar, bay leaf and a little stock, if needed. Cover with a lid or foil and simmer gently for 2-3 hours or until the meat is falling away from the bone. Meanwhile, prepare the caramelised vegetables and creamy mash.
    3. 3. For the caramelised vegetables: preheat the oven to 180C/gas 4. Arrange all the vegetables in a single layer on a baking tray. Drizzle the honey over the vegetables and lay the thyme sprigs on top. Cover with foil and bake in the oven for 20 minutes, removing the foil for the last 5 minutes of the cooking time, so that the vegetables colour slightly.
    4. 4. For the creamy mash: peel the potatoes and put them in a pan of cold water with the garlic and salt. Bring to the boil and cook until tender, then drain well and return the pan to the heat briefly to remove excess moisture. Pass the potatoes through a potato ricer or mash them until smooth with a potato masher.
    5. 5. Heat some cream and butter together in a separate pan until just boiling, then add this to the mashed potatoes, beating until the mixture is smooth and velvety. Season.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
14th Dec, 2008
The caramlised veg takes more time than 20mins . Double it at least or parboil before use.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.