COUNTRY LAMB CASSEROLE

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Country Lamb Casserole image

Make and share this Country Lamb Casserole recipe from Food.com.

Provided by Terese

Categories     Lamb/Sheep

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 16

1 tablespoon olive oil
12 french-trimmed lamb shanks
6 slices bacon, chopped
2 medium onions, sliced
3 cloves garlic, crushed
1 bunch baby carrots, trimmed
3 medium swede, chopped
12 baby potatoes
1 (400 g) can diced tomatoes or 1 (400 g) can crushed tomatoes
1/4 cup tomato paste
1/2 cup red wine
2 sprigs fresh rosemary
1 1/4 liters vegetable stock (5 cups)
1 (400 g) can brown lentils, rinsed,drained
mashed potatoes, to serve
extra fresh rosemary, to garnish (optional)

Steps:

  • Heat oil in a large pan.
  • Add shanks, in batches, cook until browned all over.
  • Remove from pan.
  • Add bacon, onions and garlic to same pan, cook, stirring, until onions are soft and lightly browned.
  • Return shanks to pan with whole carrots, swedes, potatoes, undrained crushed tomatoes, tomato paste, wine, rosemary and stock.
  • Bring to boil, simmer, covered, for about 1 1/4 hours, or until lamb is tender.
  • Stir in lentils.
  • Simmer, uncovered, for about 20 minutes, or until sauce is thickened.
  • Serve casserole over mashed potatoes; garnish with extra fresh rosemary.

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