Lamb shank with mash and vegetables in a red wine sauce


  • 500 ml Country Range Red Cooking Wine
  • 1 tbsp Country Range Dried Rosemary
  • 25 g Country Range Vegetable Bouillon Mix
  • 3 tbsp Country Range Gravy Granules
  • 2 tbsp Country Range Tomato Paste
  • 1 pinch Country Range Cracked Black Pepper
  • 4 Lamb Shanks
  • 2 Carrots
  • 1 Parsnip
  • 1 Leek
  • 0.5 Swede
  • 1 Onion
  • 2 cloves Garlic (chopped)


  1. Place the lamb shanks into a roasting tray and add a little water.
  2. Season with salt and pepper and a good sprinkling of rosemary before covering with tin foil and baking at 180°C for 3 hours.
  3. Remove the lamb from the oven and pour off the remaining liquid (keeping it for later).
  4. Return the lamb to the oven for a further 30 minutes.
  5. Wash, peel and dice the vegetables and add to a pan with the garlic and red cooking wine and bring to a boil.
  6. Make 1 litre of stock with the vegetable bouillon and add to the vegetables.
  7. Bring back to the boil before reducing the heat and simmering until the vegetables are cooked.
  8. Add 2 tbsp of tomato paste and the lamb juices, thickening with the gravy granules if necessary.
  9. Serve on a bed of creamed potatoes.