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Thread: Lamb Shank Casserole.

  1. #1
    Join Date
    May 2010

    Lamb Shank Casserole.

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    This was yesterdays supper - and absolutely delicious - also, couldn't be easier!

    2 lamb shanks (end of leg - quite meaty). Two onions, coarsely chopped. 3 peeled carrots cut into chunks, 3 small peeled turnips cut into chunks, two potates peeled and cut in chunks, 32 big sprigs rosemary, salt and pepper, water, worcester sauce, turmeric. Chopped parsley.

    Take a Le Creuset type casserole dish (dutch oven) that the lamb shanks fit comfortably in, with room for the veg. Put the two sprigs of rosemary in, lay the lamb on top, surround with the veg, poking it in among the meat, sprinkle with salt, pepper and about a teaspoon of turmeric, shake about a teaspoon or two of worcestershire sauce over, and pour in enough boiling water in to come up to about an inch below the top of the veg etc. Bring to a boil, cover with lid, put into a preheated oven, 170 C (340F) and cook for 1.5 hours. Remove from oven, turn the lamb shanks over and stir veg gently, cover again and out back for a further 45 minutes.

    Remove, sprinkle generously with the chopped parsley and serve.

    Super easy, and quite the best thing I've eaten for weeks!
    Last edited by breadsauce; 04-14-2011 at 12:40 AM. Reason: Spelling errors!

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