Heavenly Lamb Shank Casserole

  • 10reviews
  • 293saves
  • 2hours50min

The lamb shanks are slow-cooked in a generous amount of red wine. This is best served with the sauce juices poured over mashed potatoes, sweet potatoes, risotto or even soft polenta.

Lasse's Solskinn

Ingredients

Serves: 4 

  • 4-6 tablespoons olive oil
  • 4 lamb shanks, trimmed
  • 5 tablespoons flour
  • 1 leek, halved and cut into 1cm pieces
  • 2 stalks celery, roughly chopped
  • 2 carrots, roughly chopped
  • 2 medium onions, chopped
  • 12 garlic cloves, unpeeled
  • 1 bay leaf
  • 1 teaspoon whole black peppercorns
  • 1 sprig of thyme
  • 1 sprig of rosemary
  • 350ml red wine
  • 600ml chicken stock
  • Sea salt

Directions

Preparation:20min  ›  Cook:2hours30min  ›  Ready in:2hours50min 

  1. Pre-heat oven to 150 degrees C .
  2. Heat the olive oil in a heavy, metal baking dish on a hotplate over medium-high heat. Toss shanks with flour to coat well; then shake off excess. Sear the shanks in hot oil until well browned on all sides, then remove from the dish and set aside.
  3. Add the leek, celery, carrot, onion and garlic to the baking dish. Cook until softened and lightly browned, stirring constantly; about 5 minutes.
  4. Season with the bay leaf, peppercorns, thyme and rosemary sprigs. Pour in the red wine and chicken stock, increase heat to high and bring to a simmer.
  5. Season to taste with sea salt and place the lamb shanks on top of the vegetables.
  6. Cover the baking dish tightly with foil and place into the preheated oven. Bake gently until the meat is tender and falls off of the bone, 2 1/2 to 3 hours.
  7. Remove the bay leaf and herb stems before serving shanks with vegetables and sauce.

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Reviews (10)

inmadz
by
21

Oh my goodness, this was just devine! So simple, yet, so delicious! I can't wait to cook this agian for friends and family. Thanks for sharing. Ps, It is easy to adjust this for the slow cooker so it can cook while at work. - 11 Apr 2012

nik000
by
6

- 01 Dec 2011

Sujade
by
6

Very nice meal....we invited guests for a dinner party and served this meal with fresh, steamed aspargus on a bed of sweet potato mash.....a glass of red.....the perfect winter meal - 24 Sep 2010

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