Harissa lamb shanks with celeriac mash
Celeriac mash makes a delicious alternative to regular mashed potato in this hearty autumnal supper.
- CourseMain meal
- Prepare10 mins
- Cook40 mins
- Total time50 mins
- 2 Waitrose Slow Cooked Lamb Shanks with Harissa Marinade
- 1 tbsp Essential Olive Oil
- 1 tbsp Essential Unsalted Butter
- 1 shallot, finely chopped
- 1 clove/s garlic
- 1 Waitrose Celeriac, peeled and chopped into roughly 1cm cubes (about 500g prepared weight)
- 1 tbsp milk (if needed)
- Steamed greens to serve (optional)
Preheat the oven to 200ºC, gas mark 6. Cook the lamb according to the pack instructions.
Meanwhile, put a large, lidded saucepan over a medium-high heat and add the oil and butter. Fry the shallot, garlic and a pinch of salt for 2 minutes until softened. Add the celeriac, cover and cook for 12-14 minutes, stirring regularly, until completely soft and golden in places. Season, then whizz to a mash in a small food processor or with a stick blender. If the celeriac is too dry to blend, add a splash of milk.
Divide the celeriac mash between 2 plates. Remove the foil from the lamb shanks and put one on each plate. Spoon over the cooking liquid and serve with steamed greens, if liked.
Celeriac mash. For more texture, crush the cooked celeriac with a potato masher rather than whizzing or blending.
Typical values per serving when made using specific products in recipe