Food by Barbara Northwood

Lamb shank casserole

Jun 24 02:57pm

Prep Time	Cook Time	Serves
15 mins	2 hours	4-6

Ingredients

1 tsp dried oregano
1 tblsp plain flour
Salt and pepper, to taste
6 lamb shanks (2kg), trimmed
2 tblsps olive oil
1 clove garlic, crushed
1 onion, finely chopped
2 medium carrots, thinly sliced
2 tblsps balsamic vinegar
1 cup dry white wine
2 x 420g cans condensed vegetable soup
1 / 2 cup water
1 / 4 cup chopped fresh parsley
Extra chopped fresh
parsley, to garnish
Mashed potato, to serve

1. Place oregano and flour into a large bowl. Season with salt and pepper. Add lamb. Coat well. Shake off any excess flour. Discard flour mixture.
2. Heat half the oil in a large, deep, flameproof casserole dish (24-cup capacity). Add lamb, in batches, turning occasionally, until browned all over. Remove from pan.
3. In the same pan, heat remaining oil. Add garlic, onion and carrots. Cook, stirring, until onion is soft. Add vinegar, wine, both undiluted soups and the water. Return lamb to the dish. Bring to boil. Cover with lid.
4. Cook in a moderate oven (180C) for about 2 hours, or until lamb
is tender. Stir in parsley.
5. To serve, garnish casserole with extra parsley. Serve with mashed potato.

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2 Comments Report Abuse

1. p_n_williams2002 - Jul 09 12:05pm

Sounds delicious

2. missbossyboots@y7mail.com - Jul 09 03:27pm

Dear Barbara I must say that this casserole was absolutely delicious. Tried and tested by family and friends and they loved it. I will be cooking this again!! Thanx for a great recipe!!