Easy Lamb Shanks with Mashed Potato

Comfort food without the wait. These lamb shanks are the perfect winter mid-week dinner.

2 packs Yarra Valley Lamb Shanks in Mint & Rosemary Sauce
500g potatoes, peeled, diced
100g unsalted butter
1 brown onion, finely chopped
3 carrots, peeled and chopped
200g green beans, washed, topped and tailed
1 cup milk
1/2 cup chopped chives (optional)

1. Cook lamb shanks according to desired direction on pack instructions. We recommend roasting. Set aside.

2. Cook potatoes in a saucepan of boiling, salted water over medium-high heat for 10 minutes or until tender. Drain in a colander.

3. Return potatoes to warm saucepan. Shake saucepan over low heat for 30 seconds or until excess moisture evaporates. Remove from heat.

4. Melt half the butter in pan over medium heat. Sauté onions in pan until soft. Remove from heat.

5. Place green beans and chopped carrot into fresh saucepan and steam for 5 minutes until tender. Set aside.

4. Using a potato masher, roughly mash and gradually add margarine until smooth. Add milk. Beat with a wooden spoon until light and fluffy. Stir in sautéd onions.  Season with salt and pepper. Stir through chives (optional)

5. Serve shank and sauce on a bed of mashed potato, with a large spoonful of vegetables.

Serves 4

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$45.90 $51.89
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