THIS CASSEROLE WILL WARM YOUR HEART & LIFT YOUR SPIRITS
WORKS EVEN BETTER WITH A BOTTLE OF GOOD AUSSIE RED
INGREDIENTS
4 smallish lamb shanks
4-5 spring onions
3-4 carrots
4-5 baby parsnips (or two standard ones)
1 sweet potato
Field mushrooms
Tin of tomatoes (crushed or chopped)
Flour
Paprika (mild)
Rosemary
Thyme
3-4 Bay leaves
Half a bottle of red wine (not too heavy)
Vegetable stock
Brown the shanks in a frypan (in olive oil), sprinkling them with flour and paprika, five minutes each side (more flour and paprika). Once that’s done, add the tomatoes, wine and stock (you might need up to a litre but keep some stock in reserve to add later if you need to). Then add the spring onions (uncut) and chopped up veggies (chunky). Cut standard parsnips lengthways. Stir well.
Bring to the boil and either simmer on the stove or put the lot into a casserole dish and put it in the oven at about 350/160 degrees. Check every half hour to make sure there’s enough liquid, stir well and add more stock if needed. After 1.5 hours, add the mushrooms (chopped or whole depending on size), chopped stalks from the spring onions, herbs and bay leaves.
Cook for at least another hour, making sure the shanks and veggies are mostly covered. The sauce should be medium – between thick and thin.
ENJOY!
KIM