Lamb Shanks with Brown Butter Mash and Caramelised Onion Jus

Lamb Shanks with Brown Butter Mash and Caramelised Onion Jus

Ready in 40 minutes Serves 2
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, April 21, 2019.


Lamb Shanks

  • 1 pack lamb shanks
  • 1 tsp finely chopped rosemary leaves


  • 2 parsnips
  • 2 carrots
  • 2 cloves garlic, minced

Brown Butter Mash

  • 400g potatoes
  • 1 Tbsp butter
  • 1 tsp chopped rosemary leaves
  • 2 Tbsp milk

Caramelised Onion Jus

  • 1 red onion
  • 1 tsp brown sugar
  • 1 pack jus spices
  • 1 cup From My Kitchen chicken broth
  • ½ tsp soy sauce
  • 1 tsp butter

To Serve

  • ½ bunch parsley

Have Handy

  • oil
  • pepper
  • salt
  • vinegar


  1. Cook shanks Preheat oven to 220°C. Bring a pot of salted water to the boil. Remove lamb shanks from pack and place on a lined oven tray. Coat in first measure of rosemary and season well. Roast in oven for 5 minutes to start with.
  2. Prep vegetables Cut parsnips and carrots into long wedges. After shanks have been cooking for 5 minutes, add parsnips, carrots and garlic to tray. Season and toss with a drizzle of oil. Return to oven to cook for 20-25 minutes, until vegetables are tender and lamb is hot.
  3. Cook potatoes and brown butter Peel and dice potatoes 2cm. Add potatoes to pot of boiling water and cook for 15-18 minutes, until very tender. Heat butter and rosemary in a small pot on medium heat. Cook for 2-3 minutes, stirring often, until browned. Remove from heat and keep warm.
  4. Finish mash When potatoes are cooked, drain well and return to pot with browned rosemary butter, milk and 1/4 tsp salt. Mash until smooth and season. Keep wam.
  5. Cook jus Thinly slice onion. Heat a drizzle of oil in a fry-pan on high heat. Cook onion, brown sugar and a splash of vinegar for 3-4 minutes, stirring often, until very browned. Add jus spices and cook, stirring, for 1 minute. Add chicken broth and soy sauce and simmer for 1-2 minutes, until thick. Remove from heat, stir through butter and season.
  6. Serve mash and vegetables topped with lamb shanks and spoon over jus. Sprinkle with parsley.

Nutritional Information

Energy 2761 kj
660 kcal
Protein 59.5g
Carbohydrate 40.7g
Fat 27.7g