Recipe Pot-roasted lamb shanks : Hearty Dishes and Tasty

Recipe Pot-roasted lamb shanks : Delicious Food and Enjoy a Night Under the Stars – One dish that is suitable for breakfast is a casserole. This potato casserole is easy, delicious, and can provide the nutrients your body needs to be more energized throughout the day. Its unique taste and large portion will certainly add to the delicacy of this one menu. For those of you who are curious about the menu of this unique casserole, let’s see what!. This Recipe Pot-roasted lamb shanks has been designed to be as simple and easy as possible to put into practice. With 0:15 prep, 6 serving, Capable cooks level.

Can anyone refuse slow-cooked lamb shanks served on a bed of creamy mashed potatoes? Didn’t think so!


  • 1 tablespoon olive oil
  • 6 frenched lamb shanks
  • 2 red onions, sliced
  • 2 red capsicum, seeds removed, thickly sliced
  • 2 yellow capsicum, seeds removed, thickly sliced
  • 6 garlic cloves, crushed
  • 300ml white wine
  • 3 tablespoons sundried tomato pesto
  • 2 cups (500ml) Massel beef stock (see Notes)
  • 10 vine-ripened tomatoes, quartered
  • Leaves of 1 long sprig rosemary
  • 2 tablespoons chopped flat-leaf parsley
  • Creamy mashed potato, to serve


  • Step 1
    Preheat the oven to 180°C.
  • Step 2
    Heat the oil in a large ovenproof casserole over high heat and brown lamb shanks in batches to seal on all sides. Remove and set aside.
  • Step 3
    Reduce heat to medium and add onion, capsicum and garlic to the casserole. Cook, stirring, for about 5 minutes until vegetables start to soften.
  • Step 4
    Add wine, pesto and stock, then return shanks to pan. Add tomato and rosemary and season with salt and pepper. Bring to the boil, cover, and roast in oven for 2 1/2 hours. Remove lid and cook for a further hour. Stir in parsley, reserving a little to garnish.
  • Step 5
    To serve, dollop mash into 6 deep bowls, sit a shank on top and spoon around some sauce and vegetables. Garnish with parsley.

Pot-roasted lamb shanks

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