Nana's Mutton Shank Casserole

    Nana's Mutton Shank Casserole

    32saves
    2hours30min


    4 people made this

    Mrs E.M. Culloty’s Award Winning Recipe - she was my Nana and regularly served this to me over 30 years ago. It tasted great back then and still does!

    Puckles Gisborne-Hawke's Bay, New Zealand

    Ingredients
    Serves: 4 

    • 4 mutton shanks
    • 1 cup red wine
    • 3 large onions or 6 small ones
    • salt and pepper
    • 1 teaspoon garlic powder
    • 2 tablespoons flour
    • water
    • 1 beef stock cube
    • 1 dessertspoon soy sauce
    • potatoes (as many as you like-approx 4-6)
    • 2 or 3 stalks of celery
    • 1 cup frozen peas and/or beans
    • 3 carrots sliced
    • 1 medium sized parsnip sliced
    • 1 lemon
    • 1 teaspoon ground ginger
    • 3 bay leaves
    • 1 teaspoon dried sage
    • 1 teaspoon dried rosemary
    • 1 teaspoon dried thyme
    • olive oil

    Directions
    Preparation:30min  ›  Cook:2hours  ›  Ready in:2hours30min 

    1. Put the shanks into a large enough casserole dish, pour over wine, add onions, salt and garlic powder. Cover and bake at 180 degrees C for one hour, turning shanks over once.
    2. Remove shanks and set aside. Strain off fat and make plenty of brown gravy by bringing to boil the juices in the bottom of the pan, adding flour, and gradually stirring in water, a beef stock cube and a dessertspoon of soy sauce. Add salt and pepper to taste.
    3. Now add sufficient potatoes for the meal - cut into quarters if large and left whole if small, 2 or 3 stalks of celery cut into pieces, about a cup of peas and beans, 3 sliced carrots, a medium sized parsnip sliced, the finely grated rind (zest) and juice of a lemon, 1 teaspoon of ground ginger, 3 bay leaves, 1 teaspoon dried sage, 1 teaspoon dried rosemary, 1 teaspoon dried thyme and salt to taste.
    4. Put the shanks back in mix everything up and cook for another hour or until the vegetables are tender. Keep lid on casserole while cooking, but after 30 minutes, give it all a good stir and mix it all up again.
    5. Tip: Cook it all in the morning and then let it cool down. Later that day, scrape off any fat that has set on the surface and warm it up for an hour in the oven for a really great result.

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    Reviews (2)

    by
    0

    This was delicious and was a hit with hubby who thought it was the best shank recipe he'd had - he's not a big fan of them, so that's a big wrap from him! Thanks for sharing with us. - 16 May 2011

    by
    0

    This is so delicious. I tend to add my own vegies and it just worked. The wine really adds a strong flavour but the kids still devoured it. - 08 Jun 2010

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