Harissa lamb shanks with celeriac mash
Prep
10 mins
Cook
40 mins
Servings
2
Difficulty
Medium
My go to weeknight dinner when I want something that feels fancy but doesn't demand hours in the kitchen. These harissa lamb shanks are absolutely bursting with flavor, and the whole meal comes together in just 50 minutes. The creamy celeriac mash is my favorite part, honestly, and it's such a smart swap for regular potatoes since celeriac is packed with vitamin K for bone health. What I love most is how simple it all is to pull off, and the ingredients won't break the bank either. Tender lamb, aromatic spices, and buttery vegetables that'll make you feel like you're dining out.
Ella x
Ingredients
- 2lamb shank(Slow Cooked Lamb Shanks with Harissa Marinade)
- 1 tbspessential olive oil
- 1 tbspessential unsalted butter
- 1shallot(finely chopped)
- 1 clove/sgarlic
- 1celeriac(peeled and chopped into roughly 1cm cubes (about 500g prepared weight))
- 1 tbspmilk((if needed))
- 1tenderstem broccoli spears(Steamed greens to serve (optional))
Detail level
Instructions
- 1
Preheat the oven to 200ºC, gas mark 6. Cook the lamb according to the pack instructions.
- 2
Meanwhile, put a large, lidded saucepan over a medium-high heat and add the oil and butter. Fry the shallot, garlic and a pinch of salt for 2 minutes until softened. Add the celeriac, cover and cook for 12-14 minutes, stirring regularly, until completely soft and golden in places. Season, then whizz to a mash in a small food processor or with a stick blender. If the celeriac is too dry to blend, add a splash of milk.
- 3
Divide the celeriac mash between 2 plates. Remove the foil from the lamb shanks and put one on each plate. Spoon over the cooking liquid and serve with steamed greens, if liked.
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