RECIPE – Lamb Shanks with Chive Mash

Mmmm…lamb πŸ˜€

Oven roasted lamb shanks with root vegetables & chive mash potatoes

I had the day off work one day and my sister had been harassing me for a while to make lamb shanks for dinner (and obviously invite her over), so here it is.

No knife actually necessary – the meat falls off the bone πŸ™‚


  • Lamb shanks (mine were about $10/kg from the butcher)
  • Flour
  • Salt & Pepper, you can throw in another dried herb if you want as well – say rosemary
  • Olive oil for frying
  • 2x stalks of celery – finely diced
  • 1x onion – diced
  • 2x cloves garlic – crushed
  • 2x cups of red wine (I used Cabernet Merlot because I had one lying around)
  • 1x canned tomatoes
  • 2x dry bayleaf
  • Root vegetables (I used swede, parsnip & turnip) – diced large
  • Chive mash (potatoes, butter, milk & thinly sliced chives – chives can be substituted with spring onion)


  1. Put the flour in a shallow plate, season with salt & pepper (and other dried herbs if you want) & coat the lamb shanks with the flour, shake off excess & set aside
  2. Sealing the meat – Add some oil to a hot pan, throw in the lamb shanks, turning as it browns – you don’t want to cook the meat, you only want to brown the outside, so use a high heat – you should only do 1-2 at a time in the pan (unlike myself)
  3. Put the browned lamb shanks into your baking tray
  4. Pre-heat your oven to 150
  5. Fry the celery, garlic and onions until softened, then add the wine, canned tomatoes & root vegetables. Bring to the boil and then simmer for 30-45 mins.
  6. Pour the mixture into your baking tray over the lamb shanks – but don’t cover completely with the tomato mixture (it wouldn’t all fit into my baking tray so I got another one)
  7. Bake for 3.5 – 4 hours or until done. I turned the lamb once or twice so that each side would develop a nice crust.
  8. About 30-40 mins before your lamb is done, boil the potatoes in salted water until they’re soft when you poke them through with a fork – I’m lazy so I do my mash with the potato skins on – up to you if you want to peel your potatoes before you boil them
  9. Drain, then return them to the pot & mash them – while still hot, add 1-2 tablespoons of butter & a few pours of milk (or add butter & milk to your preference) & season with salt & pepper
  10. Add sliced chives & mix with a wooden spoon
  11. Add a dollop of mash onto your plate, layer over the lamb shank, some veggies & the sauce & serve πŸ˜€

Mmm…lamb shanks

You can also make potato dumplings out of the chive mash, but I am lazy – maybe do that to the leftovers πŸ˜€

You can also tear any leftover lamb and put them in a roll for sandwiches


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