Weaning recipe: Slow-cooked lamb & veg with sweet potato & carrot mash

A beautifully balanced, slow-cooked toddler meal – by combining iron-rich lamb with vitamin-C-rich veg, you’ll be optimising your child's ability to absorb iron

Prep:15 mins
Cook:2 hrs 45 mins

Easy

Nutrition per serving

kcal 42
fat 1g
saturates 0.6g
carbs 4g
sugars 2g
fibre 1g
protein 3g
salt 0.1g

Ingredients

knob of butter, for frying
1 onion, finely chopped
2 garlic cloves, crushed
1 tsp ground cinnamon
2 tsp ground coriander
3 lamb shanks
4 carrots, peeled and cut into small chunks
2 sticks celery, cut into small chunks
750ml water or low sodium vegetable stock
750g sweet potatoes, peeled and cut into large chunks

Tip

Flavour boost

The cooking liquor has a very mild flavour and is not designed to be a sauce, you can spoon a little over the lamb if you like when serving. Freeze the rest to use as a stock in soups or a casserole. For adults, a salsa verde makes a good addition.

Method

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.