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Lamb Shank Braised in Port Wine with Sage and Celeriac Mash


  • 2 lamb shanks

  • 50g seasoned flour

  • Olive oil

  • 2 bulbs chopped garlic

  • Mire poix of vegetables

  • 2 large wine glasses port

  • 1 pint beef stock

  • Stem rosemary

  • Lemon peel

  • Mash

  • 1 celeriac, boiled and peeled

  • 2 cooked and mashed maris piper potatoes

  • Cream

  • Chopped parsley

  • Salt and pepper


  • 1.

    Dust lamb in flour and seal until nut brown. Add garlic and vegetables and allow to soften.

  • 2.

    Pour in the port, bring to the boil and add rosemary and lemon peel. Pour in the stock, cover and cook at 160 degrees centigrade for 2 hours.

  • 3.

    Remove lamb to one side and reduce the remaining liquid by half. Pass through a sieve. Prepare mash by creaming celeriac and potatoes together, then adding cream, olive oil, parsley and seasoning.

  • 4.

    Serve lamb shank on mash with a drizzle of liquid.

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Posted by Rosemary49Report
I only made the lamb shanks not the mash. Used french cut lamb shanks. Put it in the hooded barbque, in a caserole dish. It was soo tender it fell off the bone. Everyone including the kids loved it.