Braised lamb shanks with mash
About £3.72 a plate if you bought it all. Less with what you've already got.
The app checks what's already in your fridge, prices it at your shop and runs the timers for you.
You'll need
- Lamb shanks4
- Onions2
- Carrots5g
- Red wine (for cooking)250ml
- Stock cubes1 cube
- Rosemary5g
- Potatoes1kg
- Butter50g
- Milk100ml
Salt, pepper and oil from the cupboard. Amounts are for four; the app scales them for you.
Method
- Heat the oven to 160°C. Season the shanks (4) and brown them all over in a casserole dish (10 min). Lift out.
Kitchen note Don't crowd the tray. Give everything a bit of space so it roasts, not steams. Two trays are better than one packed one.
- Soften the chopped onions (2) and carrots (5g) (8 min), add a spoon of tomato purée and the rosemary (5g).
Kitchen note Take your time with onions. Low heat and a pinch of salt for a good 8 to 10 minutes until soft and sweet. Rushed onions stay sharp and crunchy.
- Pour in the wine and let it bubble (2 min), then add 400ml stock. Put the shanks back, lid on, into the oven (150 min).
- Boil the potatoes (1kg) (15 min) and mash with butter (50g) and warm milk (100ml).
Kitchen note For mash, steam-dry the drained potatoes in the pan for a minute, then mash with warm milk and butter. Cold milk makes it gluey.
- The lamb's ready when it falls off the bone. Spoon the sauce over the mash and shanks.
Can't find something? Doesn't matter. Swap it for something similar, it'll still be delish.