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.

Ingredients Nutrition


  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.
Most Helpful

5 5

This was AMAZING. I added a few vegetables, and some Yukon Gold potatoes, but it was really really scrumptious. Loved it and my boyfriend thought it was "Top Notch".

4 5

5 5

This is the very best lamb casserole dish I have made. Everyone loved it and they are a fussy lot! Fantastic recipe. Thank you!