Lamb shanks with mash and silverbeet

Shank you very much.

Lamb shanks are the perfect slow-cooked meat, due to their high level of collagen, which when cooked low and slow over a significant period of time, causes the meat to fall lusciously from the bone and become a soft,melt-in-your mouth texture.
Looking for more lamb shank recipes?


Lamb shanks with mash & silver beet
  • ¼ cup (60ml) olive oil
  • 6 french-trimmed lamb shanks (1.2kg)
  • 5 cloves garlic, peeled
  • 1 large onion (200g), chopped coarsely
  • 2 tablespoons tomato paste
  • 1½ cups (375ml) dry red wine
  • 2 cups (500ml) beef stock
  • 400 grams (12½ ounces) canned diced tomatoes
  • 1 tablespoon white (granulated) sugar
  • 4 sprigs fresh rosemary
  • 1kg (2 pounds) silver beet (swiss chard), stalks trimmed
  • 1.4kg (2¾ pounds) floury potatoes (see tips), peeled, halved
  • 100 grams (3 ounces) butter, chopped
  • ½ cup (125ml) thickened (heavy) cream, warmed


Lamb shanks with mash & silver beet
  • 1
    Preheat oven to 150°C/300°F.
  • 2
    Heat 1 tablespoon of the oil in a large flameproof casserole dish over medium-high heat; cook lamb, in two batches,
    for 5 minutes or until browned all over. Remove from dish.
  • 3
    Crush 3 garlic cloves; add crushed garlic and onion to same dish; cook, stirring, for 3 minutes or until onion softens.
    Add paste; cook, stirring, for 2 minutes. Stir in wine, bring
    to the boil; boil for 5 minutes or until reduced by half.
  • 4
    Return lamb to dish; add stock, tomatoes, sugar and rosemary. Transfer to oven; cook, covered, for 2 hours. Remove lid; cook for a further 1 hour or until lamb is tender.
  • 5
    Meanwhile, make mash.
  • 6
    Thinly slice remaining garlic. Heat remaining oil in a large frying pan on medium heat, add sliced garlic; cook, stirring, for 1 minute. Add silver beet; cook, stirring, for 3 minutes or until wilted.
  • 7
    Serve shanks with mash and silver beet, drizzled with cooking liquid. mash
  • 8
    Place potato in a large saucepan of cold salted water. Cover; bring to the boil. Cook until tender. Drain, return to pan over low heat; cook for 1 minute or until excess moisture has evaporated. Mash with butter and cream until smooth. Season to taste.

More From Women's Weekly Food