About this recipe:This is a delicious homely meal, which is perfect for the cold winter months. Mutton shanks are baked with potatoes, parsnips, carrots and celery in a delicious gravy.
4 mutton shanks
250ml red wine
3 large onions, chopped
salt and pepper to taste
1 teaspoon garlic granules
2 tablespoons plain flour
water as needed
1 cube beef stock
1 dessertspoon soy sauce
4-6 potatoes, cut into chunks
2-3 sticks celery, chopped
150g frozen peas
3 carrots, sliced
1 medium sized parsnips, sliced
1 lemon, zest grated and juiced
1 teaspoon ground ginger
3 bay leaves
1 teaspoon dried sage
1 teaspoon dried rosemary
1 teaspoon dried thyme
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Method Prep:30min › Cook:2hr › Ready in:2hr30min
Preheat oven to 180 C / Gas 4.
Place shanks into a large casserole dish. Pour over wine, add onions, salt and garlic granules. Cover and bake for 1 hour, turning shanks once.
Remove shanks and set aside. Strain off any fat and bring the juices to the boil. Stir in flour and gradually stir in the water, stock cube and soy sauce. Add salt and pepper to taste, stir until thickened.
Add potatoes, celery, peas, carrots, parsnip, lemon zest and juice, ground ginger, bay leaves, dried sage, dried rosemary, dried thyme and salt to taste. Stir well.
Place shanks back into the casserole dish, cover and bake for 1 hour or until vegetables are tender. Stir after 30 minutes.
Can be purchased at your local butchers. You may need to preorder them.