Lamb Shanks, Chips, Mushy Peas and Carrots
Ingredients
Main Ingredients
8 Tbsp: Parsley, Fresh Flat Leaf
1 Tbsp: Rosemary, Dried
1 Tbsp: Chilli, Powder
3 Whole: Carrot, Fresh
100 g: Pea, Fresh
4 Cube: Stock, Beef Stock (Knorr)
2 Whole: Lamb, Shank
1 Seasoning: Salt, Table
1 Whole: Onion, Brown (Fresh)
1 Seasoning: Pepper, Corn Black
10 Whole: Garlic, Clove (Fresh)
300 ml: Wine, Red (Arniston Bay)
4 Large: Potato, White
2 Tbsp: Oil, Extra Virgin Olive Oil
Method
Season the lamb shanks then seal in a frying pan with a drop of olive oil
Chop the onions and one of the carrots and add to a saucepan with the remaining olive oil and peeled garlic cloves, gently fry until onions are oft and translucent.
Add the wine, beef stock, parsley chilli powder and red wine, bring to the boil and simmer gently with the lid on for 3 hours.
30 mins before lamb is cooked place the potato chips on a baking tray, drizzle with olive oil an season with salt, pepper, rosemary and chopped garlic. Place in a preheated oven (200°c) for 20 mins
15 mins before the lamb is cooked, gently boil peas and carrots.