Recipes
Beston's

Lamb Shanks with Red Wine Jus and Vegetable Mash

Lamb shanks with red wine jus

Slow cooked lamb shanks without the wait! Grab everything you need to create this delicious recipe, plus leftover ingredients to see you through the week.

Ingredients:

2 packs Yarra Valley Lamb Shanks – Rosemary & Mint
2 potatoes, cubed
1 turnip, cubed
2 swedes, cubed
1 parsnip, cubed
4 Tbsp butter
2 cups green beans, topped and tailed
1 1/2 cup red wine*
2 spring onions, finely chopped
2 cloves garlic, finely chopped
1 sprig fresh rosemary
Juice of one lemon
Olive oil*
Salt & pepper* for seasoning

*Pantry items

Method:

  1. Cook lamb as per directions on the pack. For this recipe, we recommend using a method that keeps the lamb in the suvee bag
  2. While the lamb cooks, boil the root vegetables together in salted water for 10-15 minutes until soft
  3. In a small sauce pan, drizzle some olive oil and a tsp butter and put on medium heat
  4. Add the garlic and spring onions to the small sauce pan and cook until soft
  5. Add the red wine and rosemary, reduce heat to low and allow to simmer
  6. Once the root veggies are soft, drain the water and mash using a potato masher, adding the remaining butter and salt and pepper to taste, cover to keep warm
  7. Once the lamb is cooked, open the bags and pour out the contents into a large bowl.
  8. Remove two cups of the braising liquid from the bowl with the lamb and add to the red wine jus
  9. Cover the shanks to keep warm
  10. Allow the jus to simmer for a further 3 minutes
  11. Put a large clean frying pan onto medium heat and drizzle olive oil
  12. Allow the pan to heat up, thenadd the green beans, and salt and pepper to taste
  13. Shake the pan regularly to coat the beans and heat through
  14. Take the sauce off the heat and stir through the lemon juice, adding salt and pepper if required – remove the rosemary sprig before serving
  15. Plate up by spooning the mash into a pasta dish or shallow bowl, add the beans and one shank per plate, pour over the sauce
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