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Lamb Shank With Parmesan Mash

Candice-lee Clark, a manager and food specialist at Capsicum shares her recipe for this hearty favourite of lamb shank with mash potatoes.

I love a well-prepared classic lamb shank with Parmesan mash. Here’s my recipe.

Lamb Shank With Parmesan Mash

Candice-lee Clark


  • 2 tbsp olive oil

  • 4-6 lamb shanks

  • 1 large white onion, diced

  • 6 cloves garlic, minced

  • 2 large carrots, sliced

  • Pinch of sea salt and freshly ground pepper

  • ¼ cup flour

  • 2 cups beef stock

  • 1½ cups red wine (substitute with extra stock if required)

  • 400 g tomato puree

  • 2 tbsp tomato paste

  • 1 tsp fresh rosemary, finely chopped

  • 2 tbsp fresh parsley, finely chopped

  • 2 bay leaves


  1. Pre-heat oven to 180°C.

  2. Remove lamb shanks from fridge at least 30 minutes before cooking to come to room temperature. Pat dry lamb shanks with paper towel.

  3. Heat 1 tablespoon of oil in a heavy based pot over medium-high heat. Sear two shanks in the hot oil until browned on all sides. Repeat with remaining shanks and oil.

  4. Transfer to a plate and cover with foil to keep warm.

  5. In the same pan, sauté the carrots and diced onions until softened, (about 3 minutes), then add the garlic and cook for a minute.

  6. Return the shanks to the pot and season with 1 teaspoon sea salt and ½ teaspoon ground black pepper.

  7. Sprinkle with flour, toss well and cook for 4-5 minutes to brown the flour.

  8. Add stock, wine, puree, tomato paste and herbs and bring to a simmer. Cover, transfer to lower part of the oven and cook for 2½ hours, or until the meat is tender.

  9. Transfer the shanks onto a plate and loosely cover with foil to keep warm. Discard the bay leaves from the sauce and place pot back onto the stove and simmer sauce over medium heat until thickened to your desired consistency. Taste for seasoning and add salt and pepper if desired.

  10. Add the shanks back into the pot of sauce and serve with Parmesan mash (recipe below).

Parmesan Mash


  • 1.2 kg potatoes, peeled and chopped

  • 30 g butter

  • ¾ cup milk

  • ½ cup grated parmesan cheese


  1. Cook potatoes in a large pot of boiling, salted water until tender.

  2. Drain, then return to pot and add the butter and milk and mash until smooth.

  3. Stir in the parmesan until well combined.

  4. Serve hot with lamb shanks.



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