Ingredients:
680g lamb shanks with mint and rosemary gravy (store-bought or homemade)200g potatoes
200g parsnips
40ml double cream
20g butter
Large pinch of ground nutmeg
200g Tenderstem broccoli
Instructions:
Prepare the Lamb Shanks:
Preheat your oven to 220°C (fan 200°C, gas mark 7).
Remove the packaging from the lamb shanks and transfer them to an oven-safe dish. Cover loosely with foil and place on a baking tray.
Bake for 45 minutes, removing the foil for the final 5 minutes for a golden finish.
Make the Creamy Mash:
While the lamb cooks, peel and chop the potatoes and parsnips. Cut the parsnips into smaller pieces for even cooking.
Add them to a pot, cover with cold water, and season with a pinch of salt. Bring to a boil and cook until tender (approximately 15 minutes).
Drain the vegetables, then allow them to steam dry in the colander for about 10 minutes.
Return the vegetables to the pot and mash together with the butter, double cream, and nutmeg until smooth. Season to taste and keep warm.
Cook the Broccoli:
Follow the cooking instructions on the broccoli packaging to prepare it perfectly crisp and tender.
Bring It All Together:
Remove the lamb shanks from the oven and stir a splash of water into the gravy for a smooth consistency.
Plate the lamb shanks alongside the creamy mash and Tenderstem broccoli, drizzling the gravy generously over the dish.
Perfect for Two:
This hearty dish is an ideal comfort meal for a cozy January evening. Enjoy it with a glass of your favorite red wine for the ultimate indulgence