Country Lamb Casserole

"A lovely winter casserole. Also tastes great the next day."
 
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photo by I'mPat photo by I'mPat
photo by I'mPat
photo by I'mPat photo by I'mPat
Ready In:
1hr 30mins
Ingredients:
16
Serves:
4-6
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ingredients

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directions

  • 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.

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Reviews

  1. 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.
     
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