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×Comeragh Lamb Shank Broth With Miso Parsley And Creamy Mash


Trish Deseine’s Comeragh Lamb Shank Broth with Miso, Parsley and Creamy Mash
I’ve slow cooked the shanks specially for the broth but as this recipe works well with any leftover cooked lamb, it’s a good one for using up any uneaten roast leg from your Easter festivities. If you are not a fan of miso, you can use anchovy paste or good old Lea and Perrins to boost the broth’s flavour.
Print this Recipe Send to a friend ShareIngredients
1 good sized Lamb Shank
2 Carrots
½ Leek
1 stick of Celery
Flat Leaf Parsley
1 Onion
Salt Pepper
50g Butter
1 tablespoon Red Miso
4 Floury Potatoes
Milk and Butter for the mash