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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Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
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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.
