Asian-Style Lamb Shanks with Garlic and Herb Mash
A great dish for lazy Sundays: tender lamb shanks slow-cooked with zingy Asian flavours then served with gravy on a pile of creamy mash. - Lorna Moseko
- 30 ml olive oil
- 6 lamb shanks
- 8 tomatoes, chopped
- 30 ml garlic and chilli paste
- 30 ml teriyaki sauce
- 30 ml Worcestershire sauce
- 1 Knorr beef stock pot
- 30 ml chutney
- 250 ml water
- salt and freshly ground black pepper
- 8 large potatoes
- 125 ml cream
- 1 Knorr creamy garlic and herb potato bake
- 1 clove garlic, crushed
- a little milk, for the mash
- a handful of chopped fresh coriander, to garnish
- 2 red chillies, chopped, to garnish
- Heat the oil in a large pot and brown the lamb shanks on all sides to give them a good colour.
- Place the shanks in a slow cooker and add the tomatoes, garlic & chilli paste, teriyaki sauce, Worcestershire sauce, KNORR Beef Stock Pot, chutney and water. Season to taste with salt and pepper.
- Cook the shanks on high for about two hours, or until very tender.
- In the meantime, peel the potatoes and cut into medium-sized chunks. Cook in salted water until tender, drain, then return to the pot.
- In a separate bowl, mix together the cream and the contents of the sachet of KNORR Creamy Garlic and Herb Potato Bake.
- Mash the potatoes with a little milk, until smooth. (For an extra-smooth result, you can push the potatoes through a sieve to remove all lumps). Slowly pour the cream mixture into the pot and stir until thick and creamy.
- If you’d like a thick sauce, remove the shanks from the slow cooker and set aside. Tip the gravy into a pot and cook over a medium heat until reduced and thickened.
- To serve, place a portion of mash on each plate and top with a lamb shank, then the gravy. Garnish with coriander and chopped red chillies.
- Nut Free
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