Kay's Lamb Shank Casserole

Kay's delicious Lamb Shank Casserole

Ingredients:

  • 4 French-trimmed lamb shanks
  • Plain flour
  • Salt and pepper
  • 1 medium brown onion, sliced
  • 1 medium carrot, slices
  • 2 sticks celery, sliced
  • 425g can crushed tomatoes
  • ¼ cup oregano leaves
  • ½ cup pearl barley
  • 1 litre beef stock
  • 300g can red kidney beans, rinsed, drained

Method:

  1. Heat 2 tablespoons of the oil in a pan over a high heat. Toss lamb in combined flour, salt and pepper.
  2. Shake away excess flour. Add lamb to the pan and cook until well browned all over.
  3. Drain lamb on absorbent paper.
  4. Heat remaining oil, cook the onion, carrot and celery for about 5 minutes or until soft but not coloured.
  5. Add tomatoes, oregano, pearl barley and beef stock, bring to the boil. Transfer lamb to an overproof dish.
  6. Cover tightly with lid or foil, bake for about 1 ½ hours or until lamb is tender and pulls away easily from the bone.
  7. Add beans and cook for a further 10 minutes. Serve lamb with garlic mash.


Garlic mash ingredients:

  • 5 medium potatoes peeled, chopped
  • 4 whole cloves garlic
  • 500ml chicken stock

Garlic mash method:

  1. Combine potatoes, garlic and stock in a large saucepan ( if potatoes are not covered, add a little water).
  2. Cover pan, bring to boil then simmer for 20 minutes or until potatoes are soft. Drain, reserving the stock.
  3. Mash potatoes and garlic to desired consistency, with 100ml reserved stock.

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