Total Time
1hr 40mins
Prep 10 mins
Cook 1 hr 30 mins

My version of theis lovely traditional dish is sweet, heartwarming and filling. The parsnip makes this lovely and sweet with the gutsy flavour of the Lamb Shank.

Ingredients Nutrition

  • 1 lamb shank, cut into chunks keeping the bone as well (the bone will give guts and flavour to the stew while cooking)
  • 1 large potato, diced
  • 1 carrot, diced
  • 1 parsnip, diced
  • 1 onion, diced
  • 14.79 ml parsley sprig, sliced into 1 inch length
  • 14.79 ml parsley, chopped finely
  • 4.92 ml plain flour seasoned with salt and pepper
  • 500 ml good beef stock
  • 1 bay leaf


  1. First mix the Lamb with the seasoned flour and fry in a little oil until well browned.
  2. Then add the veggies (apart from the finely chopped parsley)and stir until well mixed with the lamb, add the stock and baylef and bring to the boil.
  3. Turn the heat down very low, cover with a lid and simmer quietly for 1 1/2 hours.
  4. Add some of the chopped parsley just before serving.
  5. Serve sprinkling some more of the chopped parsley on top.
Most Helpful

Easy peasy and delish. Warms your cockles on a cold wet night. Great recipe and thanks for posting.

Veggie Vivien November 18, 2014