• 30 g unsalted butter, softened
  • 28 g bunch fresh flat-leaf parsley, leaves picked and chopped
  • 6 fresh rosemary sprigs, leaves picked
  • 14 g bunch thyme, leaves picked and chopped
  • 1 clove garlic, finely chopped
  • 1 tsp ground cumin
  • 2 lamb shanks
  • 200 g Chantenay carrots, trimmed
  • 175 g baby leeks, trimmed
  • 100 ml white cooking wine
  • 600 g potatoes, peeled chopped
  • 10 g butter
  • 1 tbsp semi-skimmed milk


  1. 1

    Preheat oven to 180°C, fan 160ºC, gas 4. In a bowl, mix the butter with the herbs, garlic and cumin. Rub over the shanks.

  2. 2

    Cut 2 foil squares (35cm x 35cm) and divide the carrots and leeks between each. Fold up the foil to make a bowl. Place the shanks on top of the veg, then carefully pour in the wine. Gather the foil around the bone, pinching it together tightly.

  3. 3

    Put on a baking tray and roast for 2 hours, until the lamb falls off the bone.

  4. 4

    Meanwhile, put the potatoes in a pan of cold water. Bring to the boil; simmer for 10-12 minutes until tender. Drain. Mash with the butter and milk.

  5. 5

    Serve the lamb with the mash and vegetables.

Nutritional Details

Each serving provides
  • Energy 5347kj 1277kcal 64%
  • Fat 52.9g 76%
  • Saturates 10.9g 55%
  • Sugars 12.9g 14%
  • Salt 0.9g 15%

% of the Reference Intakes

Typical values per 100g: Energy 548kj/131kcal

Each serving provides

59.3g carbohydrate 10.5g fibre 127.9g protein

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