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Braised Lamb Shanks with Sweet Potato Purée and Sautéed Baby Spinach

Slow-cooked lamb shanks in red wine sauce served with smooth sweet potato purée and wilted baby spinach.

DinnerLambMain CourseGourmetSlow-Cooked
Estimated Nutrition
Calories
1206.3
kcal / serving
4825.2 kcal total
Carbs
39.1g
per serving
156.3 g total
Fat
71g
per serving
284.1 g total
Protein
78.1g
per serving
312.4 g total
Cook Time
150
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
15
ml
Tomato Puré
1 tablespoon
Dairy
25
ml
Double Cream
null
14
g
Butter
for purée
14
g
Butter
for spinach
GrainsCereals
15
g
Plain Flour
1 heaped tablespoon
Liquids
350
ml
Red Wine
null
1000
ml
Lamb Stock
1 litre
Meat
4
piece
Lamb Shank
600g each, bone in
NutsSeeds
1
to taste
Salt
for seasoning
1
to taste
Black Pepper
freshly ground
2
clove
Garlic
peeled, crushed to a paste
1
sprig
Thyme
fresh
1
sprig
Rosemary
fresh
1
piece
Bay Leaf
null
OilsFats
45
ml
Olive Oil
3 tablespoons divided
Vegetables
1
piece
Onion
large, peeled, roughly chopped
1
piece
Carrot
large, peeled, roughly chopped
2
stalk
Celery
trimmed, chopped
1
piece
Leek
trimmed, chopped
4
piece
Sweet Potato
medium, peeled
500
g
Baby Leaf Spinach
null

Method

1
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