Slow Roasted Lamb Shank with a Redcurrant and Mint Jus
Braised Lamb Shank with a Redcurrant and Mint Jus, Leek Mash, Roasted Carrots & Parsnips. A delicious hearty meal perfect for a dinner party main course or an evening meal!
Red Currant Jelly
How To Cook
- Preheat the oven to 180 degrees and heat the shank for approximately 15 minutes until warmed through.
- Place carrots & parsnips in the oven and roast for 10 minutes.
- Heat leek mash and just until warmed through.
- To plate, spoon mash onto the plate and place the lamb shank on top. Spoon on carrots & parsnips, pour over jus and garnish with rosemary.
Keep refrigerated and use within 3 days