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My Kitchen Rules NZ


Ep3 June and Steph - Slow-Cooked Lamb Shanks with Garlic Potato Mash, Baby Carrots, Beans, Red Wine & Plum Jus

Check out June and Steph's Lamb shanks with mash recipe from My Kitchen Rules NZ (Source: © Pepe De Hoyos)

© Pepe De Hoyos

Serves: 10



  • 10 Lamb shanks 
  • 250ml Cream
  • 250ml Milk
  • 125ml Olive oil
  • 2.5kg Mashed potato
  • 6 Cloves garlic 
  • 750g Baby carrots
  • 750g Green beans 


  • 2 1/2 Bulbs Garlic
  • 4 Sprigs Rosemary
  • 1 Onion
  • 6 Plums blanched
  • 5 Mint leaves
  • 325g Butter
  • 1 Tbsp. Brown sugar




  1. French trim all lamb shanks and wrap tin foil around bones
  2. Finely chop 1 bulb of garlic and rosemary. Put in a large bowl with half of olive oil and season with salt and pepper. Rub garlic mix over lamb and then sear lamb shanks in a medium heat fry pan. Put lamb shanks in a baking dish. Add to dish all jus ingredients except for brown sugar and butter. Cover with tin foil and bake in oven at 170° C for 3 ½ - 4 hours or until the lamb is falling off the bone.
  3. Peel and chop potatoes and put in salted water. Boil and mash when ready. Bring milk and cream to simmer and add 6 chopped cloves of garlic. Pour gradually into potatoes to get the right consistency with 200 gm butter. Season to taste.
  4. Top, tail and clean beans. Boil in salted water until they are aldente. Drain and stir through a knob of butter, then season. Do the same for the carrots. Take shanks out of the oven, drain liquid through sieve into fry pan, cover shanks and set aside. Simmer jus and reduce, adding butter and brown sugar.


This recipe has been supplied to TVNZ by the My Kitchen Rules New Zealand contestants. TVNZ has not tested this recipe and results may differ from those expected.