A slightly Nordic take on a classic meal. 


  • 5 lamb shanks

  • oil

  • 1 1/2 onions

  • 2 carrots

  • 1 celery stalk

  • 1 single clove garlic

  • 2 tbs tomato purée

  • 600 ml beef stock

  • 500 ml veal stock

  • 200 ml demi-glace

  • 800 ml red wine

  • thyme sprigs

  • parsley sprigs

  • 2 bay leaves

  • 4 allspice berries

  • 2 tbs sugar

  • salt

  • Jerusalem artichoke mash:

  • 400 g Jerusalem artichokes

  • 7 large potatoes

  • 50-75 ml cream

  • 50-75 ml milk

  • salt

  • black pepper

  • 1-2 tsp horseradish

  • Sage butter:

  • 50 g butter

  • a handful of sage leaves


  • 1.

    Brown lamb shanks whole in a drop of oil until golden brown on all sides.

  • 2.

    Chop onions, carrots and celery into small cubes and finely chop the garlic, add a hint of salt on the garlic. Sautée carrot, celery and onions in a large saucepan until soft. Add garlic and keep simmering. Next, add tomato purée. Let simmer for a couple of minutes.

  • 3.

    Stir in demi-glace, beef and veal stock, red wine, seasonings and sugar. Bring to a boil and add browned lamb shanks. Cook over moderate heat for 3-4 hours until the meat is tender and pulls off the bones easily.

  • 4.

    Strain the sauce through a sieve into a clean pan and bring back to a boil to intensify the flavour. Pull the skin off the shanks and pull some the meat if you want, add a hint of salt. Serve lamb shanks with sauce and mash.

  • Jerusalem artichoke mash::

  • 1.

    Thoroughly, wash and peel the vegetables. Cut into same size pieces and boil until tender. Also, heat cream and milk on a saucepan.

  • 2.

    While cream and milk are heating up, prepare the sage butter.

  • 3.

    Melt butter on a frying pan and fry sage leaves until the leaves are crisp. Remove the leaves and put them aside.

  • 4.

    Pour cream and milk into a bowl with potatoes and artichokes and mash them with a handheld mixer.

  • 5.

    Stir 4-5 tbs of sage butter into the mash and season with horseradish and salt. Garnish with fried sage leaves.

Nutritional information

Nutritional analysis per serving (28 servings)

  • Energy 342kj
  • Fat Total 17g
  • Saturated Fat 7g
  • Protein 18g
  • Carbohydrate 23g
  • Sugar 4g
  • Sodium 668mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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