Monday, 30 April 2012


A lip smacking meaty feast with a positively perfect vegetable combination.
 Your friends and family will adore this easy, one pot meal.

Serves 4
Four lamb shanks
3 carrots, cut into large chucks
2 celery sticks, cut into large chunks
2 onions, cut into large chucks
4 cloves garlic
1 tbsp flour
1 glass of white wine
1tbsp cider vinegar
2 dessertspoon tomato puree
1 bay leaf
600ml water
Bouquet garni (herbs of your choice - we tied together,
thyme, mint, rosemary, chive, lovage and oregano from the garden but use what you have!)

Brown the lamb shanks in a frying pan with a little oil and transfer to a casserole dish.
Place in a warm oven to await the rest of the ingredients.

Throw all the prepared vegetables into the same frying pan as the lamb was in and fry off for 5 minutes on a medium heat.

Take off the heat and stir in the flour.
Put back onto the heat and add the wine, cider vinegar, tomato puree, bay leaf and water.
Simmer gently while stirring to to warm all the ingredients through and combine together.
Take the lamb shanks from the oven and turn up the temperature to 180 degrees
Pour over the vegetable gravy and add your bouquet garni.

Cover with the casserole lid and put back in the oven to cook for 2.5 hours.

Serve with crushed or mash potato or white or brown rice
Or as we did, cous cous with chopped prunes and toasted pumpkin seeds...

...and fresh green beans

 Succulent and sweet with just the right amount of gravy juice to mop up with your mash!


  1. This has got my mouth watering. Will have to try it during the week. Its starting to get cold here in Australia, so this should go down a treat.

    1. Hi Deltabird
      Thanks for your comment. This is real lip smacker, enjoy!


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