Food for children


Braised Lam Shanks with Mashed Potatoes and Peas




4 Lamb shanks • 200ml Red wine • 100g Carrots • 100g Onions • 2 Cloves garlic • 1 Bay leaf • Water (to cover) • 1 Knorr Beef Stockpot (or 1 beef stock cube) • Salt & pepper to taste • 600g Potatoes (Temperana – white potatoes) • 90ml Joia do sul olive oil


Place the lamb shanks in a hot pan and brown in olive oil • Remove and place in a deep pot • Add the wine, bay leaves and stock • Peel and roughly cut all the vegetables and put in with the lamb • Cover with the water • Bring to a boil for 2 minutes and add a cup of cold water to lift up the scum • Remove the scum and turn down the heat to a very slow simmer for 3-4 hours • Leave the lamb to cool • Remove the lamb from the jellied stock and heat up the stock • Peel and cook the potatoes in boiling salted water until soft • Drain the liquid • Mash with the rest of the olive oil, salt & pepper • Keep warm • Strain out the vegetables from the stock & keep • Boil down the liquid • Add the vegetables and the sauce is ready to serve • Place the lamb shanks on a roasting tray & place in a hot oven at 200ºC 400ºF for 20 mins • Serve the mashed potato on the centre of the plate with the lamb shank standing up in it and the vegetables and sauce drizzled around

Braised Lam Shanks with Mashed Potatoes and Peas