Country Lamb Casserole

READY IN: 1hr 30mins
ImPat
Recipe by Terese

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

Top Review by ImPat

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.

Ingredients Nutrition

Directions

  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.

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