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Lamb Shank Casserole

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Lamb Shank Casserole
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easy
Difficulty
2 h.
Preparation
Ingredients
Preparation

Ingredients

for 4 servings
4
small Lamb shanks (each weighing approx. 300 g)
All purpose flour (for dusting)
3 tablespoons
2
carrots (diced)
¼
Celeriac (celery root)
3 sticks
Celery (diced)
4 cups
tomatoes (diced)
3
onions (finely chopped)
3 cloves
garlic (crushed)
½ cup
½ cup
freshly ground peppers
2 teaspoons
chopped rosemary
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Preparation steps

Step 1/4
Season the meat with salt and pepper and dust with flour. Heat the oil in a flameproof roasting tin and quickly brown the lamb shanks on all sides, one after the other. Take out of the roasting tin.
Step 2/4
Sweat the vegetables in the fat left in the tin, then add the wine, stock and rosemary and season with salt and pepper.
Step 3/4
Return the meat to the roasting tin with the vegetables, cover the meat with vegetables, put a lid on and simmer for about 1 1/2 hours.
Step 4/4
Serve the lamb shanks with the vegetable sauce and garnish with rosemary. Serve with steamed yellow courgette ribbons.

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