Slow cooked lamb shanks shredded through a thick, full soup.
Place oregano and flour into a flat bowl, season with salt and pepper. Add lamb, coat well. Shake any excess flour off.
Heat half the oil in a large, deep flameproof casserole dish. Or alternatively, so a large saucepan. Add lamb, and turn until browned all over. Remove lamb from pan.
Add remaining oil to same pan, and heat. Add garlic, onion and carrots. Stir, and once onion is soft, add vinegar, wine, both soups, water, and celery. Combine ingredients. Add both cans of diced tomatoes. Bring to the boil. Cover with lid.
If in casserole dish, place in oven at 180C for about 2 hours, or until lamb is tender.
If in a large saucepan, leave on stovetop and reduce heat so the dish is simmering for about 2 hours.
Remove meat from dish and you will be able to flake off meat with a fork. Place the flaked meat back into the soup. Serve with parsley.
Excellent the day after!
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Great to have as a meal one or two nights after cooking, as the flavour intensifies.
May be served with mashed potato, if you desire.
Depending on the consistency, it can be more of a casserole if you reduce some of the liquid going in. And if you prefer it more soupy, add more liquid.
Feel free to add any extra ingredients throughout! I often swap one or two ingredients each time I make it!
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