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How to make Lamb and turnip stew

Yield = 4
Prep time: 0:15
Cook time: 2:15
Total time: 2:30

Ingredients

  • 4 Coles Australian Lamb Shanks, French trimmed
  • 1/4 cup (35g) plain flour
  • 1 tablespoon olive oil
  • 1 brown onion, thickly sliced
  • 1 carrot, peeled, coarsely chopped
  • 1 celery stick, coarsely chopped
  • 1 turnip, peeled, coarsely chopped
  • 2 garlic cloves, crushed
  • 330ml btl pale ale (optional)
  • 1 cup (250ml) beef stock
  • 2 tablespoons tomato paste
  • 2 dried bay leaves
  • 2 rosemary sprigs
  • Rosemary sprigs, extra, to serve

Bubble 'n' squeak cakes

  • 1 turnip, peeled, coarsely chopped
  • 1 small gold sweet potato, peeled, coarsely chopped
  • 1 brushed potato, peeled, coarsely chopped
  • 2 bacon rashers, thinly sliced
  • 2 cups coarsely shredded savoy cabbage
  • 1/2 cup (60g) frozen peas
  • 2 tablespoons vegetable oil

Method

  • Step 1 Preheat oven to 150C. Toss the lamb shanks in flour to lightly coat. Heat half the oil in a flameproof casserole pan over medium-high heat. Add half the lamb. Cook, turning occasionally, for 5 mins or until brown all over. Transfer to a plate. Repeat with remaining lamb.
  • Step 2 Add remaining oil and onion to pan. Cook, stirring, for 5 mins or until onion softens. Add carrot, celery, turnip and garlic. Stir to combine. Return lamb to pan with beer, if using. Bring to the boil. Add stock (increase to 2 cups/500ml if omitting beer), tomato paste, bay leaves and rosemary. Cover and bake, stirring occasionally, for 2 hours or until lamb is almost falling off the bone.
  • Step 3 Meanwhile, to make the bubble ’n’ squeak cakes, place the turnip, sweet potato and potato in a medium saucepan. Cover with cold water. Bring to the boil over high heat. Cook, covered, for 10 mins or until tender. Drain well. Place in a heatproof bowl. Use a potato masher to coarsely mash.
  • Step 4 Heat a frying pan over medium heat. Cook the bacon, stirring, for 2 mins or until golden brown. Add the cabbage and cook, stirring, for 2 mins or until cabbage wilts. Transfer to the potato mixture with the peas and gently stir to combine. Season. Set aside to cool slightly.
  • Step 5 Heat oil in the frying pan over high heat. Shape potato mixture into 8 even patties. Add half the patties to the pan. Cook for 2 mins each side or until golden brown. Repeat with remaining patties.
  • Step 6 Sprinkle lamb with extra rosemary and serve with bubble ’n’ squeak cakes.