Prep 15 mins
Cook 1 hr 15 mins
A lovely winter casserole. Also tastes great the next day.
- 1 tablespoon olive oil
- 12 french-trimmed lamb shanks
- 6 slices bacon, chopped
- 2 medium onions, sliced
- 3 cloves garlic, crushed
- 1 bunch baby carrots, trimmed
- 3 medium swede, chopped
- 12 baby potatoes
- 1 (400 g) can diced tomatoes or 1 (400 g) can crushed tomatoes
- 1⁄4 cup tomato paste
- 1⁄2 cup red wine
- 2 sprigs fresh rosemary
- 1 1⁄4 liters vegetable stock (5 cups)
- 1 (400 g) can brown lentils, rinsed,drained
- mashed potatoes, to serve
- extra fresh rosemary, to garnish (optional)
- Heat oil in a large pan.
- Add shanks, in batches, cook until browned all over.
- Remove from pan.
- Add bacon, onions and garlic to same pan, cook, stirring, until onions are soft and lightly browned.
- Return shanks to pan with whole carrots, swedes, potatoes, undrained crushed tomatoes, tomato paste, wine, rosemary and stock.
- Bring to boil, simmer, covered, for about 1 1/4 hours, or until lamb is tender.
- Stir in lentils.
- Simmer, uncovered, for about 20 minutes, or until sauce is thickened.
- Serve casserole over mashed potatoes; garnish with extra fresh rosemary.
Definatily country lamb - long slow cook great. I scaled this down to 2-3 serves and my lamb shanks were huge (550 grams/1 1/4lb each) and I allowed 2 1/2 hours to cook to falling off the bone stage and served over couscous. Thank you Terese for a great meal, made for Bargain Basement.