Lamb shank casserole.

Now I must tell you all that this is not a classically pretty dish to photograph but I can assure everyone that it is very easy to make and tasty to eat on those cold winters nights we are currently getting here in the far south of Western Australia. It is also a meal that needn’t cost the earth to make if you can source some cheap lamb shanks from your butcher or local supermarket. 

The ingredients are purely whatever you have to hand really and these are what I had in my pantry cupboard.

Serves 2

2 lamb shanks

1 tin of tomatoes, 400-440 Gm crushed or diced

1 onion, sliced

2 cloves of garlic, crushed

1 carrot, roughly chopped

A couple of handfuls of Puy lentils, or others of your liking, even barley will do.

500 ml of good stock, beef, chicken or even vegetable

Plain flour (I used sorghum) salt and pepper to dust the shanks 

2 tablespoons roughly of oil

If you have a handful of dried porcini mushrooms, chuck them in too πŸ˜€
Firstly, dust the shanks in the combined seasoned flour then brown in a little oil in a frying pan.

Next , place the browned shanks in a heavy based casserole dish or pan. After doing this step,  I like to add the stock and dried mushrooms if I have any to the frying pan to lift up any caramelised bits before I pour this over the top of the lamb shanks.

After putting the lamb shanks in the casserole, place all the other ingredients on top.

Now all you have to do is cover the dish with either the lid or a good layer of foil/baking paper and place in a preheated 160-170 degree Celsius oven for 2 -2 1/2 hours. 

Serve with mashed potato, rice or like I did, a big baked potato and enjoy the sticky soft lamb and yummy sauce.

Bon appetit! 

13 thoughts on “Lamb shank casserole.

  1. Lamb is one of my favourite foods, but it’s hard to find here in beef country (Alberta). Sometimes there is frozen lamb in a grocery store, but I haven’t seen shanks yet. Still, I’m saving this recipe for ‘sometime’ πŸ™‚
    Thanks, Cathy.

  2. I may not eat meat now but I ate enough lamb shanks as a kid to keep me going for the rest of my life. Back then they were cheap as chips (or free) and only we knew about that unctuousness that occurs when muscle fibres are subject to long slow cooking. Now every gourmet foodie on the block knows about our little secret and suddenly those humble lamb shanks are haute cuisine and completely unaffordable. Lucky I am vegan eh? ;). Your version looks amazing Pinkiii. Love the addition of lentils, although if you had told me that I would become a lentilophile even as late as last year, I would have laughed in your face. Now I love them. πŸ™‚

      1. I made a stack of it and fried up about 100 onions in lots of oil and froze it all in the freezer but I am trying to lose a bit of weight at the moment and so I am just allowing myself to think about the mejadra rather than eat it but once I lose a bit of weight and get back into the swing of things I will allow myself to nibble on the odd mejadra meal as it is gorgeous stuff πŸ™‚

  3. You’ve left my mouth watering. I’ve always wanted to make lamb shanks but still haven’t gotten round to doing it. You’ve inspired me so I hope I’ll do it before the year ends. Thanks for sharing this simple but delicious looking recipe!!!

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