Lamb Casserole

Total Time
2hrs 20mins
Prep
20 mins
Cook
2 hrs

This is an adaptation of a lamb shank recipe I found in a magazine. I don't know the name of the magazine and I have made a few changes. This is great on a cold winters night.

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Ingredients

Nutrition

Directions

  1. Toss diced lamb in plain flour with salt& pepper.
  2. Heat oil in large frypan and cook lamb until brown.
  3. Remove from pan and set aside.
  4. Add garlic, onion, carrots, wine and bring to boil.
  5. Add beef stock, tomatoes, anchovies, chilli and basil, stir to combine.
  6. Return lamb to dish and bring to boil.
  7. Cover frypan and reduce heat to med-low (if it starts to stick to the bottom of the pan the temp is too high) and cook for 2 to 2 1/2 hours, stirring occasionaly.
  8. When cooked add diced olives and balsamic vinegar and simmer for 5 minutes.
  9. Serve with a side of your choice.
  10. My husband likes this served with mashed potato and green beans.