Our Recipes

Lamb Shank Casserole

Preheat oven to 160C. Heat oil in a frypan. Toss lamb with flour and pepper in a plastic bag. Remove lamb, pan-fry until brown on all sides and place in a large casserole dish. Add all vegetables except tomatoes to the pan and cook for about 5 minutes, turning constantly until they begin to colour slightly. Tip in remaining seasoned flour from the plastic bag. Add tomatoes and water and stir into vegetables. Add red wine and herbs. Bring to the boil and pour over lamb. Cover closely with a lid and bake in the oven for 2-2 1/2 hours until meat is falling off the bones.

Lamb Shank Casserole Ingredients
Ingredient Quantity Description Stallholders
Mushrooms150 gramssliced
Celery2 stickssliced
Parsnips2peeled & cut into chunks
Turnips2peeled & cut into chunks
Onion1 largesliced
Garlic2 clovescrushed
Flour2 tablespoonsplain
Pepperto tastefreshly ground, black
Lamb4shanks, tipped
Oil2 teaspoonsolive
Tomatoes400gram canwhole
Water400 millilitres
Wine1/2 cupred
Herbsfresh parsley, thyme, marjoram, oregano

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