zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Lamb Shanks with Redcurrant and Rosemary

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Lamb Shanks with Redcurrant and Rosemary

    Serves: 2

    Ingredients

    • 1 tbsp chives
    • 2 tbsp crème fraîche
    • 500g pack organic sweet potatoes
    • 1kg pack Waitrose Lamb Shanks with Redcurrant and Rosemary

    Method

    1. Preheat the oven to 200°C, gas mark 6 and cook a 1kg pack Waitrose Lamb Shanks with Redcurrant and Rosemary, according to the instructions on the pack. Meanwhile, peel a 500g pack organic sweet potatoes. Place on a baking tray and roast whole in the oven for about 40 minutes or until tender. Mash the sweet potatoes with 2 tbsp crème fraîche and 1 tbsp chives, chopped.
    2. Lightly oil the inside edge of a plain 8-9cm round cutter and place in the centre of a plate. Pile the mashed sweet potato mixture inside, smooth the surface, then remove the cutter. Repeat with the second serving. Top with the lamb shanks, spoon the sauce and vegetables around the edge, garnish with extra chives and serve with green beans.

    Your recipe note

    Edit your recipe note

    Drinks recommendation

    A full-bodied French red with herbal notes would be perfect with this richly flavoured dish.

    Comments

    Average user rating

    2 stars