Recipe Indian lamb shanks with parsnip mash : Hearty Dishes and Tasty

Recipe Indian lamb shanks with parsnip mash : Delicious Food and Enjoy a Night Under the Stars – One dish that is suitable for breakfast is a casserole. This potato casserole is easy, delicious, and can provide the nutrients your body needs to be more energized throughout the day. Its unique taste and large portion will certainly add to the delicacy of this one menu. For those of you who are curious about the menu of this unique casserole, let’s see what!. This Recipe Indian lamb shanks with parsnip mash has been designed to be as simple and easy as possible to put into practice. With 0:05 prep, 4 serving, Capable cooks level.

Spicy lamb shanks on a bed of smooth parsnip mash is sure to be a winner when the weather turns chilly.


  • 1 tablespoon olive oil
  • 8 lamb shanks, French trimmed
  • 2 onions, chopped
  • 1 cinnamon stick
  • 1 teaspoon whole cloves
  • 2 teaspoons cardamom pods
  • 2 teaspoons ground cumin
  • 1 teaspoon chilli powder
  • 3 garlic cloves, finely chopped
  • 400g can diced tomatoes
  • 2 cups (500ml) Massel beef stock
  • 1.2 kg parsnips (about 8 parsnips), peeled, chopped
  • 30g butter, chopped
  • 1/3 cup (80ml) milk, warmed
  • Salt & freshly ground pepper
  • Natural yoghurt, to serve
  • Fresh coriander, to serve


  • Step 1
    Heat half the oil in a large saucepan over medium-high heat. Add half the lamb shanks and cook, turning until browned. Remove and set aside. Repeat with the remaining shanks.
  • Step 2
    Reduce the heat to medium. Heat the remaining oil. Add the onions, cinnamon stick, cloves and cardamom pods. Cook for 5 minutes or until soft.
  • Step 3
    Add the cumin, chilli powder, garlic, tomatoes, lamb shanks and beef stock. Bring to the boil. Reduce the heat to medium-low. Cover and cook, turning occasionally, for 1 hour. Remove the shanks and set aside. Rapidly simmer the sauce for 30-40 minutes or until thickened. Return the shanks to the saucepan.
  • Step 4
    Meanwhile, cook the parsnips in a saucepan of boiling water for 12 minutes or until tender. Drain well and return to the pan. Mash with the butter and milk until smooth. Season.
  • Step 5
    Divide mash among plates. Top with lamb shanks and spoon over sauce. Top with a dollop of yoghurt and coriander sprigs.

Indian lamb shanks with parsnip mash

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