Winter Lamb Drumstick Casserole

Winter Lamb Drumstick Casserole


2 people made this

A beautifully cooked lamb drumstick casserole, that will melt in the mouth and stun any stew lovers. Absolute winner. The lamb will melt in your mouth.

PanFriedCod Canterbury, New Zealand

Serves: 6 

  • 1 large onion, diced
  • 2 cloves garlic, crushed and diced
  • 1 tablespoon olive oil
  • 3 sticks celery, diced
  • mustard, to preference, for rubbing on lamb
  • 2 lamb drumsticks (aka lamb shanks)
  • 1 1/2 tablespoons plain flour
  • 1 tablespoon tomato paste
  • 3 cups beef stock
  • 1 cup water
  • 1 sprig fresh thyme
  • 6 bunchs carrots (medium to small sized), sliced
  • 2-3 medium/small potatoes, diced
  • 3 portabello mushrooms, sliced
  • 1-2 tablespoons Worcester sauce
  • salt and black pepper

Preparation:15min  ›  Cook:2hours30min  ›  Ready in:2hours45min 

  1. Sweat the onion and garlic in a casserole dish on a stove top for about 5 minutes in olive oil, then add chopped celery, and sweat. Lightly season.
  2. Rub mustard over lamb drumsticks and cook for 10 minutes on one side.
  3. Remove lamb and add flour, cooking for 5-10 minutes. Stirring to make sure nothing burns.
  4. Add tomato paste, combine, and lamb back into the dish.
  5. Preheat the oven to 160 degrees C.
  6. Add beef stock, water and thyme. Simmer for 30 minutes.
  7. Add carrot, potato, mushroom and Worcester sauce. Cover and bake for 1 and a half hours.
  8. Take lid off dish, stir, then cook for another hour.
  9. Remove from the oven. Use two forks or similar utensils to break the meat up off the bone and into the dish. How big you want to keep the bits of meat is just preference.

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