0:20

To Prep

2:15

To Cook

13

INGREDIENTS

CAPABLE COOKS

DIFFICULTY

4

SERVINGS

5

AVG RATING

(1 Member)

Lamb shank casserole

Ingredients
    • Method
    • Notes
    1. Step 1

      Place flour and shanks in a large snap-lock bag. Season with salt and pepper. Seal. Shake to coat.

    2. Step 2

      Heat half the oil in a large, heavy-based saucepan over high heat. Cook shanks, in batches, turning, for 4 to 5 minutes or until browned. Transfer to a plate.

    3. Step 3

      Reduce heat to medium-high. Heat remaining oil in pan. Add onion, garlic, carrot and celery. Cook for 3 minutes or until onion has softened. Add tomato paste. Stir to combine. Add wine, tomato and stock. Stir to combine.

    4. Step 4

      Add shanks. Cover. Bring to the boil. Reduce heat to low. Simmer for 1 hour 30 minutes.

    5. Step 5

      Remove lid. Add zucchini. Simmer for 30 minutes or until meat is tender and falling off the bone. Season with salt and pepper.

    6. Step 6

      Serve lamb shank casserole with soft polenta or mash.

    Prepare in advance: Follow recipe until the end of step 3. Cool. Store casserole in an airtight container. Refrigerate for up to 3 days or freeze for up to 3 months.

    post from sitemap