Total Time
1hr 30mins
Prep 15 mins
Cook 1 hr 15 mins

A lovely winter casserole. Also tastes great the next day.

Ingredients Nutrition


  1. Heat oil in a large pan.
  2. Add shanks, in batches, cook until browned all over.
  3. Remove from pan.
  4. Add bacon, onions and garlic to same pan, cook, stirring, until onions are soft and lightly browned.
  5. Return shanks to pan with whole carrots, swedes, potatoes, undrained crushed tomatoes, tomato paste, wine, rosemary and stock.
  6. Bring to boil, simmer, covered, for about 1 1/4 hours, or until lamb is tender.
  7. Stir in lentils.
  8. Simmer, uncovered, for about 20 minutes, or until sauce is thickened.
  9. Serve casserole over mashed potatoes; garnish with extra fresh rosemary.
Most Helpful

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.

I'mPat June 24, 2009