Faroese Lamb Shank with Root Vegetable Mash (Lambafet við Rótgrønmeti)

Lambafet við Rótgrønmeti, or Faroese Lamb Shank with Root Vegetable Mash, is a traditional dish from the Faroe Islands that combines tender lamb shanks with a flavorful root vegetable mash. This hearty and comforting meal is perfect for a cozy dinner on a cold evening.

Dietary Restrictions None Main Course Faroese Faroe Islands Lamb Root Vegetables Mash
Faroese Lamb Shank with Root Vegetable Mash (Lambafet við Rótgrønmeti)

Ingredients

  • 4 lamb shanks
  • 2 onions, chopped
  • 4 cloves garlic, minced
  • 2 carrots, peeled and chopped
  • 2 parsnips, peeled and chopped
  • 4 potatoes, peeled and chopped
  • 1/2 cup chicken or vegetable broth
  • 1/4 cup red wine
  • 2 tablespoons butter
  • Salt and pepper to taste

Instructions

  1. Season the lamb shanks with salt and pepper.
  2. Heat a large pot or Dutch oven over medium-high heat. Add the lamb shanks and sear on all sides until browned. Remove the lamb shanks and set aside.
  3. Lower the heat to medium and add the onions and garlic to the pot. Cook until softened.
  4. Add the carrots, parsnips, and potatoes to the pot. Stir and cook for a few minutes.
  5. Return the lamb shanks to the pot. Pour in the broth and red wine. Bring to a simmer, then cover and cook for 1.5 to 2 hours, or until the lamb is tender.
  6. While the lamb is cooking, prepare the root vegetable mash. Boil the chopped vegetables in a pot of salted water until tender. Drain and mash with butter until smooth. Season with salt and pepper to taste.
  7. Serve the lamb shanks with the root vegetable mash, and enjoy!

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
2 hours
Total time:
2 hours
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
450 per serving
Protein
30g
Carbohydrates
25g
Fat
25g

Supplies

Large pot or Dutch oven Knife Cutting board Pot for boiling vegetables

Tools

Stovetop Wooden spoon Potato masher

Serving suggestions

Serving suggestion: Serve the Lambafet við Rótgrønmeti with a side of pickled beets and a slice of rye bread.

Tips & tricks

Tip: For an extra flavor boost, you can add a sprig of rosemary or thyme to the pot while the lamb is cooking.

Cost

$25