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2 Hour Lamb Shanks with Roast Pumpkin Mash

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1. Set the Oven to 150 degrees Celsius Make up a dry mix by putting the salt, pepper, smoked paprika, rosemary, ground cumin and flour all together into a bowl Score the lamb shanks across the main meat section and then rub the two lamb shanks, with a little butter using your hands. Toss the shanks into the flour mix and made sure to give them an even coat Put a large pan on medium heat. Add the olive oil to the pan Chop up the celery, carrot, red onion , garlic cloves and add to the pan throw in the star anise mix in some crushed ginger lightly season this with salt and pepper

2. Cook down those vegetables for a bit and make a well in the middle of pan and add the 25g of butter. Turn the pan onto full heat and get ready to add the lamb shanks. Let the butter fully melt and get hot before adding the lamb shanks, turn them a couple times and make sure they are completely coated in that hot butter. Remove them and put them back into the flour mix. Transfer all the vegetables into an oven bag, do this by putting the bag into a pot and giving yourself enough room to spoon all those vegetables in. Add the bay leaf, and put the pan back onto the heat. All that should remain is the oil/butter and some left over crunchy bits. This is good. Get that pan hot again, and add a splash of olive oil if its dry or you lost some of that oil when spooning the vegetables into the bag.

3. Brown off the floured shanks this time with plenty of heat. Its important to turn them evenly to get a good brown crust. Transfer them into the bag. Pour the full can of Guinness into the pan and deglaze everything that is stuck to the bottom. Pick up all the bits and pieces left in the pan and let this boil for 1 min and then add to the bag carefully. Chop up the shallot and add this into the bag, Also add a thin slice of lime and 2 olives (stone removed) and the fresh thyme. Make sure the juices completely cover the lamb shanks and if you need to add the stock at this point.. Now tie off the bag with 2 twist ties and place into an oven tray Chop up half a pumpkin into nice size pieces, Season with salt and pepper and throw in a couple extra garlic cloves. Pour olive oil over the pumpkin and place into the heated oven. Cook for 1.5hours and take the roasting pan out of the oven and try and turn the shanks in the bag without popping it. Give it another 30-45min

4. When its time to serve, remove the skins from the pumpkin and mash the pumpkin with salt, pepper, butter and 1 tsp of the crushed ginger. Steam or boil some fresh greens, Pop the bag over a sieve and catch all the juice but nothing else. Do this into a pan so you can reduce this to make the gravy. Place the lamb shanks onto the mash and spoon the gravy over the meat. Garnish with some micro greens or finely chopped fresh herbs. Place a few carrots and some of the stewed vegetables onto the plate as they are full of flavour and tasty. Let me know what you think:)

1/4 Cup Plain Flour
1 tsp Salt
1 tbsp Ground Black Pepper
2 tbsp Dried Rosemary
1 tsp ground cumin
1 tbsp smoked paprika
2 sticks Celery Chopped
1 Large Carrot chopped
1 red onion
5 cloves Garlic Peeled
2 tsp Ginger crushed
1 sprig fresh thyme
3 tbsp olive oil
1 Bay leaf
50g Butter
1 can Guinness
2 Lamb Shanks
1 Medium Size Oven Bag
1/4 Cup Veg or Chicken Stock
Wedge Lime
1 shallot sliced
2 Kalamata Olives - stones removed                                                                            

                                                                                                                      Uploaded by: Tasteit-kiwi; 



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2 Hour Lamb Shanks with Roast Pumpkin Mash

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