Slow Roasted Lamb Shank with a Redcurrant and Mint Jus

£16.00

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!

GF
  • Ingredients

    Lamb Shanks
    Carrots
    Olive Oil
    Butter (Milk)
    Cream (Milk)
    Seasoning
    Potatoes
    Leeks
    Truffle Oil
    Celery (Celery)
    Onions
    Carrots
    Brown Sugar
    Rapeseed Oil
    Rosemary
    Red Currant Jelly
    Mint Sauce
    Cornflour
    Parsnips
    Golden Syrup

  • 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.
  • Storage

    Keep refrigerated and use within 3 days

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