Braised Lamb Shanks With Creamed Cabbage And Mashed

Name: Braised Lamb Shanks With Creamed Cabbage And Mashed Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 None onions, peeled and cut into slices; 3 None carrots, peeled and cut into chunks; 1/2 stalk celery, diced; 2 None apples, peeled, cored and diced; 3 sprigs rosemary, leaves removed; 4 None lamb shanks (about 400g each); 4-5 tbsp oil; 400 ml clear apple juice; 200 ml dry red wine; 1 kg potatoes, peeled and cut into chunks; 1 kg cabbage, core removed and cut into strips; 125 ml whipping cream; 250 ml milk; 25 g butter; 1 pinch grated nutmeg

Servings: persons

3 None onions, peeled and cut into slices
3 None carrots, peeled and cut into chunks
1/2 stalk celery, diced
2 None apples, peeled, cored and diced
3 sprigs rosemary, leaves removed
4 None lamb shanks (about 400g each)
4-5 tbsp oil
400 ml clear apple juice
200 ml dry red wine
1 kg potatoes, peeled and cut into chunks
1 kg cabbage, core removed and cut into strips
125 ml whipping cream
250 ml milk
25 g butter
1 pinch grated nutmeg

1
Season the lamb shanks. Heat 2-3 tablespoons of oil in a Dutch oven set over high heat. Add meat and sear on each side. Remove from the dish and set aside.
2
Put the onions, apples, carrots, celery and rosemary into the same dish and saute vigorously in the meat juices.
3
Return the lamb to the pan, add the apple juice and red wine and bring to a boil. Cover the dish and cook in a preheated oven at 350u00b0F for 1 hour. Remove the lid and return to the oven for an additional 50-60 mins.
4
For the mashed potatoes, cook the potatoes in boiling, salted water for about 20 minutes. In a separate pan, heat the milk with the butter. Drain the potatoes, add the warm milk and butter and mash the potatoes. Season with salt and pepper, adding a little nutmeg if desired.
5
Meanwhile, for the creamed cabbage, heat 2 tbsp of oil in a pan and saute the cabbage. Season. Add the cream, and bring to a boil, then reduce the heat and simmer for 5-8 minutes.
6
To finish, remove the lamb from the oven, and lift the shanks and a few tablespoons of vegetables out of the cooking liquid, cover and keep warm. Pass the remaining vegetables though a sieve, or transfer to a blender and puree, and mix back into the cooking juices to create a gravy and return to the heat.
7
Serve the shanks on a plate with some creamed cabbage, mashed potatoes, the reserved vegetables and gravy, with a little rosemary to garnish.

1707

kcal

Calories

139

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 None onions, peeled and cut into slices, 3 None carrots, peeled and cut into chunks, 1/2 stalk celery, diced, 2 None apples, peeled, cored and diced, and more.

Yes, Braised Lamb Shanks With Creamed Cabbage And Mashed Potatoes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Lamb Shanks With Creamed Cabbage And Mashed Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions