Pressure-cooked braised lamb fore shank, parsnip bubble and squeak with smoked bacon sauce
by Alyn Williams

Ingredients

Fresh Meat

  • 4 lamb fore shanks, each weighing approximately 250g
  • 1.5l lamb stock, hot
  • 4 smoked streaky bacon slices, thick

Fruit & Vegetables

  • 1 carrot
  • 1 leek
  • 1 onion
  • 2 Maris Piper potatoes
  • 5 parsnips

Store Cupboard

  • plain flour
  • 2 sprigs of rosemary
  • 1 tbsp of tomato purée
  • 400g of tinned chopped tomatoes, 1 tin
  • salt
  • salt
  • pepper

Salad & Fresh Herbs

  • 1 sprig of thyme
  • 1 bay leaf
  • 4 tbsp of parsley, chopped
  • 1 tbsp of tarragon, chopped

Beverages

  • 200ml of white wine

Oils & Vinegars

  • vegetable oil
  • vegetable oil

Dairy

  • butter
  • butter