Fall-apart lamb shanks with orange maple sweet potato & crispy rosemary crumb
The only lamb shank recipe you’ll ever need! These fall-apart, tender lamb shanks are slow cooked in a rich red wine sauce and served on a bed of silky sweet potato puree. All topped with a salty, crunchy crumb that’ll have everyone licking their plates clean!
This recipe was inspired by one of New Zealand’s greatest chefs, Al Brown. He has an amazing recipe for beef short ribs served over a pumpkin puree that is both stunning and delicious! However, I wanted to create a dish that celebrated Australian lamb and using sweet potato as a base for the puree.
I also like a longer and slower slow cook time than most recipes suggest for lamb shanks. This always produces the most tender results and develops greater flavour in the sauce.
A bowl of lightly panfried green beans or a simple rocket salad are perfect with this meal. Warmed slices of crusty sourdough are also perfect mops to clean your plates!
What's in this recipe?
Crispy rosemary crumb
Panko crumbs
For ultimate crunch! Panko breadcrumbs produce crispier results than regular breadcrumbs. Opt for gluten free crumbs for a gluten free meal!
Olive oil
Oil helps the flavour distribute more evenly through the crumb and allows it to be evenly toasted. I prefer olive oil for its flavour however other vegetable oils can be used instead.
Garlic & anchovies
Garlic gives this crumb garlic bread vibes - delicious! Anchovies are umami flavour bombs that make this crumb truly special. Can be substituted with 1 Tbsp of finely chopped capers or left out if desired.
Rosemary
Adds herby fragrance to the crumb and makes it so tasty! Can be substituted with other herbs such as fresh parsley, thyme or sage.
Salt
A touch of salt makes this crunchy little number addictive!
Orange maple sweet potato
Sweet potato
Sweet potatoes add a wonderful natural sweetness and colour that compliments the delicate flavour of the fall-apart lamb shanks. Sweet potatoes are also economical and add a healthy carb to the plate to soak up all the juices. I like to roast the sweet potatoes before blitzing them. This allows them to caramelise and provides a much more flavoursome puree. Can be substituted with pumpkin if desired.
Orange zest & juice
Orange zest flavours this puree and provides acidity and dimension to the rich flavours in the sauce. I like to add the juice to help thin the puree and further boost the acidity. Cannot really be substituted as orange plays a vital role in the overall flavour of the dish.
Cinnamon & paprika
Cinnamon and paprika are added to the sweet potato prior to roasting. These spices give the puree a beautiful earthy and warming flavour.
Olive oil
Olive oil is my oil of choice for roasting the sweet potatoes. I prefer it because of its health benefits however it can be substituted with another neutral flavoured vegetable oil.
Maple syrup
A small amount of maple syrup is added to the sweet potatoes in the final 10 minutes of cooking This makes the potatoes all sticky and caramelised and gives a rich sweetness to the puree. Can be substituted with brown sugar.
Cream
Cream is added to the potatoes before being blitzed. This helps them to blitz into a smooth puree and gives it a creamy silky mouthfeel. Can be substituted for coconut cream to make the recipe dairy free!
Lamb shanks
Lamb shanks
Lamb shanks are such a tasty cut of lamb. They are the lower section of the lamb leg which is a heavily used muscle. When slowcooked, the tough tissue breaks down and becomes tender and full of flavour. Shanks are sold with the bone in which helps to retain moisture and flavour throughout the long cook. They also look magnificent plated up in single serves with a full bone intact!
I like to slow cok my shanks for longer and slower in the oven than most recipes. This provides a foolproof way to get tender resukts every time. In this recipe, the shanks are seared in a pan which creates the mayard reaction and helps to provide base flavour for the sauce. They are then slow cooked in a roasting tray to ensure the most even cook.
Can be substituted with lamb shoulder or even osso bucco with exceptional results!
Oil
I use avocado oil to sear my shanks as it has a high smoke point. I prefer not to use olive oil as it tends to burn and taste bitter. Other neutral flavoured vegetable oils (e.g. canola) can be used.
Red onion & garlic
Provide a base of flavour for the sauce. I prefer red onion as it is sweeter however can be substituted with brown onion. Please use fresh garlic here.
Carrot & celery
Carrot and celery provide an earthy foundation of flavour for the sauce.
Miso
Miso is my secret flavour bomb in this recipe. Just a little adds wonderful umami flavour and balances the sauce beautifully. Can be left out if desired.
Tomato paste & crushed tomatoes
Tomato paste adds richness to the sauce and crushed tomatoes add sweetness and acidity to carry all the heavy flavours.
Red wine
Red wine provides both colour and rich flavour to the sauce. Sometimes I add a dash more wine when reducing the sauce at the end to really amp up the wine flavour and make it luxe! Can be substituted with more beef stock however the alcohol will burn off throughout the long cook time.
Beef stock
Beef stock is used to bulk out the sauce and adds richness and umami flavour to the dish. Homemade beef stock is ever better if you have it on hand!
Rosemary & bay leaves
Rosemary and bay leaves provide fragrance and complexity to the sauce. Rosemary can be substituted with other ‘hardy’ herbs such as thyme.
Step-by-step photos
Fall-apart lamb shanks with sweet potato mash & crispy rosemary crumb
Ingredients
- 1 Tbsp olive oil
- 1/3 cup panko breadcrumbs
- 2 garlic cloves (minced)
- 1 Tbsp rosemary leaves (finely chopped)
- 1/4 tsp chili flakes (optional)
- 1/2 tsp salt
- 4 lamb shanks
- Salt & pepper
- 2 Tbsp olive oil
- 1 red onion (roughly chopped)
- 6 cloves garlic (peeled & roughly chopped)
- 1 carrot (peeled & roughly chopped)
- 2 celery stalks (roughly chopped)
- 1 cup red wine
- 1 cup beef stock
- 1 tin (400ml) chopped tomatoes
- 1 rosemary sprig
- 2 bay leaves
- 1 large (600-700g) sweet potato (peeled & roughly chopped)
- 2 Tbsp butter
- 1/2 tsp cinnamon & paprika
- 2 Tbsp maple syrup
- 1 orange (juice & zest)
- 1/4 cup cream
- Salt & pepper
Instructions
- Add all ingredients to a small kitchen blender (e.g Nutribullet) and pulse until smooth. Pour into a small bowl and set aside.
- oven bake 4 hours at 120 fan
- Roast
Notes
Serving suggestion
I like to
Storing
Th
Nutrition Facts
Calories
673Fat
29 gSat. Fat
11 gCarbs
48 gFiber
7 gNet carbs
41 gSugar
21 gProtein
46 gSodium
941 mgCholesterol
159 mg