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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)

619kcal

Energy (kJ)

2589kJ

Protein (g)

41.2g

Carbohydrate incl. fibre (g)

57.8g

Carbohydrate excl. fibre (g)

46.6g

Sugar (g)

15.7g

Fibre (g)

11.2g

Fat (g)

25.3g

Saturated fat (g)

10.9g

Unsaturated fat (g)

12.3g

Monounsaturated fat (g)

9.9g

Polyunsaturated fat (g)

2.2g

Trans fat (g)

0.0g

Cholesterol (mg)

130mg

Sodium (mg)

797mg

Salt (g)

1.99g

Vitamin A (IU)

20492IU

Vitamin C (mg)

74.1mg

Calcium (mg)

152mg

Iron (mg)

5.72mg

Potassium (mg)

1970mg

Total

2474kcal

10357kJ

164.6g

231.1g

186.3g

62.6g

44.8g

101.1g

43.7g

49.2g

39.8g

8.9g

0.0g

519mg

3187mg

7.98g

81968IU

296.4mg

609mg

22.89mg

7880mg


  • 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.