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Lamb Shanks Casserole in a Rich Mushroom Sauce served with Mashed Potato, Baby Carrots and Green Beans

Lamb Shanks Casserole in a Rich Mushroom Sauce served with Mashed Potato, Baby Carrots and Green Beans

Anne-Maree's main course recipe from Come Dine With Me Australia, series 1.

Serves 4

Ingredients

  • 10 lamb shanks French trimmed
  • 4 large field mushrooms, skinned and roughly chopped
  • 1 large onion or 2 medium
  • 2-3 cloves garlic
  • 1 red capsicum roughly chopped
  • 500 mls chicken stock
  • 750 ml Passata or tomato puree
  • 1 sachet tomato paste
  • 1 tablespoon sugar
  • 2 tablespoons oil
  • Half teaspoon cumin
  • Half teaspoon ground sage
  • Seasoning to taste
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Method

  1. Add a tablespoon of flour to a plastic bag with shanks and shake until well dusted. Shake off excess flour.
  2. Add 1 tablespoon of oil to large heavy based pan and on medium to high heat brown shanks well. Place shanks on a plate and set aside.
  3. Add remaining oil and sauté onions and garlic until translucent. Add capsicum. Add tomato paste and cook off for a minute. Add mushrooms for a minute.
  4. Return the shanks and add remaining ingredients - passata, stock, sugar, cumin and sage. Lightly season with salt and freshly ground pepper.
  5. This can now be slow cooked with lid either in the oven on 160 degrees or stove top on lowest setting for about 3 hours or until lamb is almost falling off the bone.
  6. If necessary sauce can be thickened by mixing some flour and water to form a paste and breaking it down by adding casserole liquid before adding to casserole and stirring until sauce has thickened.
  7. Serve with mashed potato, baby carrots and green beans.
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