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Lamb shanks with cranberry gravy and butterbean mash

Ingredients

  • 1 tbsp sunflower oil
  • 4 lamb shanks
  • 1 onion, peeled and sliced
  • 700ml lamb stock
  • 3 tbsp cranberry sauce
  • 1 tsp dried mint
  • 3 tbsp instant gravy granules for meat
  • 700g potatoes, peeled and diced
  • 400g can butterbeans, drained
  • 30g butter
  • Salt and freshly ground black pepper

Method

  1. Heat the sunflower oil in a large flameproof casserole and fry the lamb shanks on all sides to seal and brown a little.
  2. Add the onion, stock , cranberry sauce and dried mint. Stir and bring to the boil, cover and simmer for 2 hours.
  3. After the shanks have had about an hour and a half cooking time, bring a pan of lightly salted water to the boil and cook the potatoes for 15 minutes. Add the butterbeans and cook for a further 5 minutes. Drain well and mash with the butter. Keep warm.
  4. Carefully lift the shanks out of the pan and set aside. Raise the heat and bring the liquid in the pan to the boil, whisk in the gravy granules and cook until it thickens. Season to taste
  5. Serve a lamb shank per person on a bed of butterbean mash with the cranberry gravy

Goes well with...

Nederburg Foundation Shiraz Pinotage

Nederburg Foundation Shiraz Pinotage

"Sweet red berry & spicy oak flavours"

Perfect with..."Wonderful with spaghetti bolognese & parmesan cheese"

Grapes:
Shiraz, Pinotage
Country:
South Africa
Price:
£5 - £7
Decanter World Wine Awards 2011 Commended
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4 Serves 4 people
20 Preparation time of 20 mins
120 Cooktime for 120 mins
657
Calories
33%
7.6g
Sugar
8.4%
29.5g
Fat
42%
11.3g
Saturate
57%
3.8g
Salt
63%
of your Guideline Daily Amount (GDA)

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