Mary berry slow-cooked lamb shanks with mustard mash

Mary berry slow-cooked lamb shanks with mustard mash is a delicious and comforting dish perfect for any chilly evening. The tender lamb shanks are braised in a rich tomato sauce until they fall off the bone, and the creamy mustard mash is the perfect accompaniment to soak up all the flavors of the dish. It’s the perfect hearty meal that will leave you feeling warm and satisfied.

Why people also love Mary berry slow-cooked lamb shanks with mustard mash

People love Mary Berry’s slow-cooked lamb shanks with mustard mash recipe because it is a flavorful and comforting dish that is perfect for colder weather. The lamb shanks are cooked low and slow until they are incredibly tender and fall off the bone, while the rich tomato sauce adds depth of flavor to the dish. The creamy mustard mash is a delicious accompaniment that complements the lamb perfectly. It’s a hearty and satisfying meal that is perfect for sharing with family and friends. Overall, it’s a fantastic comfort food dish that people love for its delicious taste and warming qualities.

Ingredients:

• 4 lamb shanks
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 500ml red wine
• 300ml chicken stock
• 2 bay leaves
• 4 sprigs fresh thyme
• salt and freshly ground black pepper

For the mash:

• 1kg potatoes, peeled and chopped into chunks
• 50g butter
• 100ml milk
• 1 tsp Dijon mustard
• 2 tbsp freshly grated Parmesan cheese

Instructions:

1. Preheat the oven to 170°C/150°C fan/Gas 3.
2. Season the lamb shanks with salt and pepper.
3. Heat the olive oil in a large casserole dish and brown the lamb shanks on all sides.
4. After this,Remove the lamb shanks from the pan and set aside.
5. Add the onion and garlic to the casserole dish and cook until softened.
6. Pour in the red wine and chicken stock, and add the bay leaves and thyme.
7. Now Bring to the boil and then reduce to a simmer.
8. Return the lamb shanks to the dish and spoon the sauce over them.
9. Cover the dish with a tight-fitting lid and place in the preheated oven for 3-3½ hours, or until the lamb is tender and falling off the bone. For the mash:
10. While the lamb is cooking, boil the potatoes in a pan of salted water until tender.
11. Drain well and return to the pan.
12. Add the butter, milk, Dijon mustard, and grated Parmesan cheese to the pan.
13. Mash everything together until smooth and creamy.
14. Season with salt and pepper.

Quick Facts

• Prep Time: 20 minutes 
• Cook Time: 3 hours 30 minutes
•  Total Time: 3 hours 50 minutes
•  Yield: 4 servings

Serving Suggestions: This dish pairs well with green beans or roasted carrots. For a complete meal, you can also serve it with a side salad.

Tips:

• Make sure to brown the lamb shanks properly as this will enhance their flavor.
• You can use white wine instead of red wine if you prefer a lighter flavor.
• If you don’t have an oven-safe casserole dish, you can transfer the ingredients to an oven-safe dish before cooking in the oven.

Nutrition Information: According to Mary Berry’s recipe, eachserving of the lamb shanks with mustard mash contains approximately 779 calories, 43.8g fat, 51g carbohydrates, and 34.2g protein.

Presentation: To present this dish, you can place a lamb shank on each plate and spoon some of the reduced sauce over it. Serve the mustard mash in a separate bowl or on the side of the plate. You can also sprinkle some chopped parsley or thyme over the dish for added color and flavor. Enjoy!

Variations and substitutions you can make to Mary berry slow-cooked lamb shanks with mustard mash:

Variations:

• For a more Mediterranean flavor, add some chopped tomatoes, olives, or capers to the sauce.
• You can also add some chopped carrots, celery, and leeks to the casserole dish for extra vegetables and flavor.
• Instead of lamb shanks, you can use lamb chops or other cuts of lamb.

Substitutions:

• If you don’t have red wine, you can use beef broth or vegetable broth instead.
• Dijon mustard can be substituted with wholegrain mustard or English mustard depending on your preference.
• For a dairy-free version, omit the butter and milk in the mash and use olive oil and vegetable stock instead. You can also use dairy-free cheese ifdesired.
• To make this recipe gluten-free, make sure to use gluten-free chicken stock and check that your mustard is gluten-free.
• If you prefer a different type of meat, you can use beef or pork instead of lamb shanks.

Recommendations and notices

Recommendations:

• Make sure to brown the lamb shanks properly before cooking them in the oven, as this will enhance their flavor and texture.
• Use a good quality red wine for the sauce, as it can greatly affect the overall taste of the dish.
• To ensure that the mustard mash is creamy and smooth, make sure to mash the potatoes while they are still hot and add the butter and milk gradually.

Notices:

• This recipe requires a casserole dish that is both stovetop and oven-safe. If you don’t have one, you can use a regular frying pan to brown the lamb shanks and transfer the ingredients to an oven-safe dish before cooking in the oven.
• The cookingtime may vary depending on the size and thickness of the lamb shanks. Make sure to check the meat regularly while it is cooking in the oven.
• Always make sure that the lamb shanks are cooked thoroughly before serving, as undercooked lamb can cause food poisoning.
• If you have any dietary restrictions or allergies, be sure to read the recipe carefully and make any necessary substitutions.
• Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days, with 3 days being ideal.

Conclusion: 

When the lamb shanks are cooked, remove them from the casserole dish and keep warm. Pour the sauce into a clean saucepan and simmer until reduced and thickened. Season with salt and pepper to taste. Serve the lamb shanks with the sauce spooned over them and the mustard mash on the side.

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