Ingredients
- 4 lamb shanks
- 4 1/4 cups lamb stock or, alternatively, 2 stock cubes
- 1 thyme sprig
- 1 rosemary sprig
- 5 garlic cloves
- Corn starch
- Salt and pepper
- 1 3/4 pounds almond potatoes
- 3/4 cups plus 1 tablespoon of milk
- 4.4 oz Snøfrisk® Red Onion and Thyme
- 1 cups butter
- 2 carrots
- 1 celery root
- 2 parsnips
Here is how you do it
Salt and pepper the meat and place it in a pot or ovenproof baking dish together with the herbs, garlic and lamb stock. Place the ovenproof baking dish in the oven at 338 degrees F for approximately 4 hours, or until the meat falls off the bone. Pour off the broth and thicken with corn starch. Season with salt and pepper. Cook the potatoes until tender and drain off the water. Return the pot to the stove and steam the potatoes until they are slightly mealy. Mash the potatoes together with the milk, butter and Snøfrisk®. Season with salt and pepper. Peel and chop the vegetables into the desired shape, then pan-fry them together with the herbs and butter.
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