Braised lamb shanks with Snøfrisk® and almond potato puree

Difficulty: Easy
Time: 240 min
Product in the recipe
Snøfrisk® Red Onion & Thyme Read more
  • 4 Servings
  • 4 lamb shanks
  • 1 l lamb stock or, alternatively, 2 stock cubes
  • 1 thyme sprig
  • 1 rosemary sprig
  • 5 garlic cloves
  • Cornflour
  • Salt and pepper
  • 800 g almond potatoes
  • 2 dl milk
  • 125 g Snøfrisk® Red Onion and Thyme
  • 200 g butter
  • 2 carrots
  • 1 celery root
  • 2 parsnips
Here is how you do it

Salt and pepper the meat and place it in a pot or ovenproof baking dish together with the herbs, garlic and lamb stock. Place the ovenproof baking dish in the oven at gas mark 3 (170 °C ) for approximately 4 hours, or until the meat falls off the bone. Pour off the broth and thicken with cornflour. Season with salt and pepper. Cook the potatoes until tender and drain off the water. Return the pot to the stove and steam the potatoes until they are slightly mealy. Mash the potatoes together with the milk, butter and Snøfrisk®. Season with salt and pepper. Peel and chop the vegetables into the desired shape, then pan-fry them together with the herbs and butter. 

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