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Lamb Shanks Stockpot

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 4 lamb shanks
  • 1 Knorr Lamb Stock Cube dissolved in 1.5 litres boiling water
  • 3 tablespoons tomato puree
  • 30 ml reduced salt dark soy sauce
  • 5 sprigs rosemary plus a little for decoration
  • 4 small onions peeled and left whole
  • 8 medium sized carrots cut into chunks
  • 1 small swede cut into chunks
  • 4 medium sized potatoes cut in half

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

622kcal

Energy (kJ)

2603kJ

Protein (g)

41.2g

Carbohydrate incl. fibre (g)

58.5g

Carbohydrate excl. fibre (g)

46.8g

Sugar (g)

15.7g

Fibre (g)

11.6g

Fat (g)

25.4g

Saturated fat (g)

11.0g

Unsaturated fat (g)

12.2g

Monounsaturated fat (g)

10.0g

Polyunsaturated fat (g)

2.3g

Trans fat (g)

0.0g

Cholesterol (mg)

130mg

Sodium (mg)

797mg

Salt (g)

2.00g

Vitamin A (IU)

20495IU

Vitamin C (mg)

74.7mg

Calcium (mg)

168mg

Iron (mg)

6.08mg

Potassium (mg)

1975mg

Total

2487kcal

10410kJ

164.7g

233.9g

187.3g

62.6g

46.6g

101.7g

43.9g

48.9g

39.9g

9.0g

0.0g

519mg

3189mg

7.99g

81981IU

298.9mg

670mg

24.32mg

7899mg


  • 1 Place the lamb shanks in a large, heavy-based casserole dish. Pour in the Knorr Lamb Stock then add the tomato puree, soy sauce and rosemary sprigs.
  • 2 Place on top of the stove, bring to the boil, then simmer very slowly and gently, uncovered, for 2 hours 45 minutes to 3 hours.
  • 3 After 2 hours add the onions, carrots, swede and potatoes to the casserole. Continue simmering until all the vegetables are tender.
  • 4 Before serving, carefully skim any excess fat off the surface of the casserole. Using a slotted spoon, remove the lamb shanks from the casserole dish and arrange them on a large serving platter, along with the vegetables. Spoon over the broth and serve decorated with a few extra sprigs of rosemary.