Lamb Shank Casserole – My Fussy Eater

A delicious and easy recipe for Welsh Lamb Shanks, cooked in the oven in a rich red wine and vegetable casserole. The ultimate in simple comfort food this Winter!

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It’s the time of year when I start craving hearty comfort food. Slow cooked meats, tasty casseroles and bowls of mashed potato. Delicious! If that sounds right up your street then you’re going to love this recipe too.

Tender Welsh lamb shanks slow cooked in the oven in a rich red wine casserole until the meat is falling off the bone. This recipe might look and sound complicated but I promise it’s so easy!

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I’ve been working with PGI Welsh Lamb for a few years now and am always so impressed by the quality of meat from Wales. Unlike more intensive and industrial systems of farming in other parts of the world, Welsh sheep and cattle are overwhelmingly reared on the land’s natural resources of grass and rainwater, making Welsh lamb sustainable and with a low impact on the environment.

Nutrition wise, red meat plays an important part in an overall healthy and balanced diet. Welsh lamb is rich in iron and with high amounts of Omega 3, Vitamin E and beta carotene and of course is a key source of protein too.

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So on with the recipe… I said this was easy and genuinely mean that! The first step is to season the lamb shanks and then brown them in a casserole dish. Then remove and add in the vegetables – onion, garlic, carrots and celery.

Add some flour which will help thicken the sauce and then add stock, wine, tomato puree and fresh herbs. Bring that to the boil then add the lamb shanks back in and put the dish into the oven.

Half way through, turn the lamb shanks and add some button mushrooms.

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The oven does all the hard work in this recipe. Left for 2.5 hours, the result is perfectly cooked lamb shanks, crisp and gnarly on the outside with the most tender and succulent meat on the inside.

The sauce is rich and packed full of flavour from the lamb, red wine and the vegetables.

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Mashed potato is the perfect accompaniment to this dish, soaking up all that incredible sauce so that you don’t waste a drop of that flavour.

On the side I also add some cooked kale. A freshly cooked green vegetable just finishes the dish off amazingly.

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if you try my recipe please do leave me a comment and a star rating below. You can also share your pictures with me on on Instagram.  I always love to see your creations!

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For more delicious lamb recipes head over to the PGI Welsh Lamb website.

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Lamb Shank Casserole 01

Lamb Shank Casserole


Description

A delicious and easy recipe for Welsh Lamb Shanks, cooked in the oven in a rich red wine and vegetable casserole. The ultimate in simple comfort food this Winter!


Ingredients

  • 4 Welsh Lamb Shanks
  • salt and pepper
  • 2 tbsp oil
  • 1 onion, diced
  • 2 garlic clove, crushed
  • 3 carrots, cut into rounds
  • 2 celery sticks, chopped
  • 3 tbsp flour
  • 500ml lamb or beef stock
  • 350ml red wine
  • 2 tbsp tomato puree
  • 1 tsp chopped fresh rosemary
  • 1 tsp chopped fresh thyme
  • 200g button mushrooms

To serve: mashed potato and kale


Instructions

  1. Preheat the oven to 160c fan.
  2. Pat the dry lamb shanks dry with kitchen paper and then season generously with salt and pepper.
  3. Heat the oil in a large casserole dish and add the lamb shanks.
  4. Cook for about 10 minutes, turning until lightly browned on all sides.
  5. Remove the lamb shanks from the dish and place them to the side on a plate.
  6. Add the onion, garlic, carrot and celery to the oil in the dish and cook for 3 minutes.
  7. Add the flour, mix quickly and cook for another minute.
  8. Add the stock, wine, tomato puree and herbs and mix well.
  9. Bring the mixture to the boil and then turn off the heat.
  10. Add the lamb shanks back into the casserole dish and place in the oven.
  11. Cook for 2.5 hours. Half way through the cooking time turn the lamb shanks over and add the button mushrooms whole.
  12. Serve with mashed potato and cooked fresh kale.

Notes

This recipe is best served immediately after cooking but it will keep for up to 2 days in the fridge. To reheat, remove the meat from the bone and reheat in the microwave or oven until piping hot.




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