Sponsored: Lamb shanks with a creamy parsnip mash
Serves: 2
Prep time: 20 minsTotal time: 
Sponsored
Recipe photograph by Stuart West
Sponsored: Lamb shanks with a creamy parsnip mash
Just the two of you? This is the perfect comfort dish for chilly January weekends
Serves: 2
Prep time: 20 minsTotal time: 
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Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
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Ingredients
- 1 x 680g pack Slow Cooked Lamb Shanks with a Mint and Rosemary Gravy by Sainsbury’s
- 200g potatoes
- 200g parsnips
- 40ml double cream
- 20g butter
- large pinch of ground nutmeg
- 200g Tenderstem broccoli
Step by step
- Preheat the oven to 220°C, fan 200°C, gas 7. Remove all the packaging from the lamb shanks and transfer them to an ovenproof dish, covering loosely with kitchen foil. Place on a baking tray and bake for 45 minutes, removing the foil for the last 5 minutes.
- Meanwhile, make the mash. Peel and roughly chop the potatoes and parsnips, cutting the parsnips into smaller chunks. Put in a pan, cover with cold water, add a pinch of salt and bring to the boil. Cook for 15 minutes, or until tender. Drain in a colander, then sit the colander above the pan and let steam dry for 10 minutes. Add back to the pan with the cream, butter and nutmeg; mash until smooth. Season and mash again. Cover to keep warm.
- Cook the Tenderstem broccoli to pack instructions. Remove the lamb from the oven, stirring in a splash of water to loosen the gravy. Serve the lamb shanks with the mash, broccoli and gravy.
