Kai / 15 April, 2016

Mum’s lamb shanks with prunes & kumara mash

A Bird family favourite, just how mum makes it.

Serves 4

Lamb Shanks

3 tbsp. oil
4 lamb shanks
Salt and pepper
1 onion, diced
4 cloves garlic, bruised with the back of a knife
2 carrots, diced
1 stalk celery, diced
2 bay leaves
2 sprigs thyme
1/4 cup balsamic vinegar
1/2 cup red wine
2 cups lamb or beef stock
1 cup pitted prunes

Kumara mash

6 medium-sized orange kumara, peeled and chopped into 5 cm chunks
2 tbsp. oil
2 sprigs thyme
Salt and pepper
100 g butter, at room temperature, cut into cubes
50 ml cream


Preheat the oven to 150°C. In a large ovenproof pan or heavy-based pot, heat the oil over a high heat. Season the shanks and brown on all sides.

Remove from the pan and set aside. Reduce the heat to medium and to the same pan add the onion, garlic, carrot, celery, bay leaves and thyme.

Season and cook for eight minutes or until onion is translucent, then add in the balsamic vinegar, deglazing the pan. Cook for five minutes then add the wine. Cook for another five minutes, approximately.

Place the shanks back into the pan. Add the stock and prunes, increase the heat and bring to a boil. Once simmering, cover with a lid or tinfoil and cook in the oven for two hours.

Remove from the oven when the meat is tender and comes away from the bone easily. Cover with foil and leave to rest for 20 minutes before serving.

For the mash

Place the kumara, oil and thyme in a roasting tray. Season and place in the oven under the shanks for one hour. Remove from the oven and either mash or place in a food processor. Incorporate the butter cube by cube until it is all combined. Add cream and season.

Serve each shank on a bed of mash, using the cooking juice as a sauce. Enjoy this with any greens of your choice.

Recipe appeared in the October/November 2015 issue of Mana. Subscribe to Mana here or buy the issue online here.






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