Beer-braised Lamb Shanks

Beer-braised Lamb Shanks with Mashed Potatoes

Beer-braised Lamb Shanks

Looking for a cracker flavour boost to your winter menu? Hearty and warming, try our delicious beer-braised lamb shanks with mashed potato.


 PreparationUnitServe 30
Oil, sunflowerml230
Lamb, shank, fully-trimmed rawkg12
Garlic, peeled or unpeeled, fresh or frozen rawChopg110
Thyme, dried, groundg48
Rosemary, driedg48
Bay Leaf, fresh, leaves & stemsg1.5
Flour, wheat, white plaing110
Beef Stockml900
Milk, cow, fluid unflavouredml450
Butter, plain, no added saltChopg700
Parsley, continental, rawg150
Mushroom, common, fresh or frozen rawChopkg1.5
Potato, peeled rawMashedkg3.5
Beer, lager or ale style (alcohol 5% v/v & above)l2.2
Carrot, mature, peeled or unpeeled fresh or frozen rawg230
Celery, fresh or frozen, rawg120
Onion, mature, brown skinned peeled rawSmall Diceg220


  1. Pre heat oven to 140C. Heat 2 tablespoons of oil in a roasting pan over medium-high heat. Season lamb, then cook, turning, for 8-10 minutes until browned. Remove from pan.
  2. Add carrot, onion and celery, then cook, stirring, for 3-4 mins until softened. Add the garlic, thyme, rosemary and bay, then cook for a further 2 mins or until fragrant. Add flour and cook for 1 minute, then add the beer, scraping the bottom of the pan with a wooden spoon. Add stock and bring to a simmer. Return lamb shanks to the pan, then cover with baking paper or foil. Cook in the oven for 2 hours or until tender.
  3. Meanwhile, to make the mashed potato, boil the potatoes in a large pot of salted water until cooked. Drain the water from the pot then place the pot back onto the heat to remove any excess moisture from the potatoes. Mash the potatoes until all lumps are removed. Stir through 725g butter, milk and salt until well combined.
  4. Place the remaining 1 tablespoon of oil and 25g butter in a frying pan over medium-high heat. Add mushrooms and cook for 3-4 minutes until golden. remove from heat.


Dietary Suitability

Healthy ChoicesTrim all visible fat and increase vegetables.
Vegetarian DietReplace lamb with lentils and use vegetable stock.
FortifiedReplace milk with cream and add cheese to mieliepap.
Gluten FreeUse gluten free flour, beer and stock.
Dairy FreeUse soy or rice milk.
PureedRemove all bones and omit parsley.

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