Lamb Shank Casserole

Lamb Shank Casserole
2 h.


for 4 servings
4 small Lamb shanks (each weighing approx. 300 g)
All purpose flour (for dusting)
3 tablespoons olive oil
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 lamb stock
½ cup dry Red wine
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.