Lamb shanks stockpot recipe

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  • Serves 8
  • 20 mins to prepare and 3 hrs 00 mins to cook
  • 280 calories / serving
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(h)lamb shank Knorr TESCO

A simple, rustic way of cooking lamb shanks that falls off the bone.

Place the lamb shanks in a large, heavy-based casserole dish. Add the Chicken Stock Pot, 1.5 litres of water, tomato paste, soy sauce and olive oil.

Slowly bring the lamb shanks to the boil, then simmer very gently, uncovered, for 2 hours 45 minutes to 3 hours. If you’d rather cook it in the oven, bring it to the boil on top of the stove then cover and place in preheated oven at Gas Mark 2, 150°C, fan 130°C for 2 hours 45 minutes to 3 hours.

Half an hour before the end of cooking, cook the vegetables. Place celeriac or swede, onions, carrots and potatoes in a large saucepan. Add the Vegetable Stock Pot and enough cold water to cover the vegetables, bring to the boil and cook at a rolling boil, uncovered, over a medium heat. Ten minutes later, add the leeks and celery heart and cook until the vegetables are tender; approximately 20-25 minutes. Add the sage at the end.

Before serving, skim any fat off the surface of the lamb shank casserole. Also using a slotted spoon, remove the lamb shanks and place on a large serving platter. Using a slotted spoon, remove the vegetables and arrange them around the lamb shanks, and top with sage sprigs. Spoon over a little of the broth and serve. 

See more Lamb recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

 

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  • Ingredients

  • 8 small or 4 large (350g) lamb shanks
  • 1 Knorr Chicken Stock Pot
  • 2-3tbsp tomato paste
  • 30ml dark soy sauce or reduced salt soy sauce
  • 2-3tbsp olive oil
  • For the vegetables

  • quarter of a celeriac or swede, peeled and cut into large wedges
  • 4 onions, peeled and left whole
  • 8-9 carrots, peeled and left whole
  • 4 small Maris Piper potatoes, peeled and left whole
  • 1 Knorr Vegetable Stock Pot
  • 16 baby leeks or 4 leeks, cut into 5cm lengths
  • 1 celery heart
  • 4-5 sprigs of sage
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  • Energy 1170kj 280kcal 14%
  • Fat 13g 19%
  • Saturates 5g 25%
  • Sugars 18g 20%
  • Salt 1g 17%

of the reference intake
Carbohydrate 29.2g Protein 12.6g Fibre 9.3g

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