Lamb Shank with Mash and Vegetables in a Red Wine Sauce

Prep Time


Cook Time

3.5 hours




500 500 ml Country Range Red Cooking Wine

1 1 tbsp Country Range Dried Rosemary

25 25 g Country Range Vegetable Bouillon Mix

3 3 tbsp Country Range Gravy Granules

2 2 tbsp Country Range Tomato Paste

1 1 tbsp Country Range Tomato Paste

4 4 lamb shanks

2 2 carrots

11 parsnip

11 leek

1/21/2 swede

11 onion

2 2 cloves garlic, chopped

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