Weaning recipe for 2 adults + 2 kids people, takes only 30 mins; recipe has butter, onion, garlic cloves, ground cinnamon, ground coriander, lamb shank, carrot, celery, vegetable stock and sweet potato.
Weaning recipe: Slow-cooked lamb & veg with sweet potato & carrot mash
Course: Weaning
Servings
2 adults + 2 kids
servings
Prep time
15 mins
Ingredients
- Onion: 1 onion, finely chopped
- Vegetable Stock: 750ml water or low sodium vegetable stock
- Carrot: 4 carrots, peeled and cut into small chunks
- Butter: knob of butter, for frying
- Garlic Cloves: 2 garlic cloves, crushed
- Sweet Potato: 750g sweet potatoes, peeled and cut into large chunks
- Celery: 2 sticks celery, cut into small chunks
- Ground Cinnamon: 1 tsp ground cinnamon
- Ground Coriander: 2 tsp ground coriander
- Lamb Shank: 3 lamb shanks
Directions
- Heat oven to 160C/fan 140C/gas 3. Melt the butter in a big ovenproof casserole dish. Brown the lamb shank on all sides for a few minutes and then remove from the pan. Gently cook the onion for 7-8 mins until well softened, adding a little more butter if necessary. Add the garlic and cinnamon and cook for a further minute.
- Return the lamb shank to the pan, along with the carrot and celery. Pour in the water or veg stock (bear in mind water is better for baby). Bring to the boil, then put on the lid and transfer to the oven. Cook for 2 - 2 1/2 hours until the lamb is very tender.
- Meanwhile wrap the sweet potatoes in tin foil and roast in the oven for 45 mins to 1 hour until completely tender. Scoop out the insides and mash with a little butter. For baby, shred the meat into small pieces and serve with the soft vegetables and mash. Serve everyone else with a whole shank and some veg, spoon over a little of the cooking liquor and put a dollop of mash on the side.
