Lamb shank casserole 

Lamb shank casserole

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Difficulty:easy
Preparation:120 min
Ready in:120 min
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Ingredients

For servings

4small Lamb shanks each weighing approx. 300 g
All purpose flour for dusting
3 tablespoonsolive oil
2carrots diced
¼Celeriac (celery root)
3 sticksCelery diced
4 cupstomatoes diced
3onions finely chopped
3 clovesgarlic crushed
½ cupslamb stock
½ cupsdry Red wine
salt
freshly ground peppers
2 teaspoonschopped rosemary
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Directions

1 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.
2 Sweat the vegetables in the fat left in the tin, then add the wine, stock and rosemary and season with salt and pepper.
3 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.
4 Serve the lamb shanks with the vegetable sauce and garnish with rosemary. Serve with steamed yellow courgette ribbons.
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