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Lamb Shank Casserole
Ingredients
- 1/2 cup pearl barley
- 1tbs plain flour, seasoned
- 35g salt-reduced French onion soup mix
- 3 carrots, peeled, chopped
- 2 stick celery, sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup tomato paste
- 2 cup salt-reduced beef stock
- 2 tbs olive oil
- 2 bay leaves
- 2 garlic cloves, crushed
- 4 lamb shanks
- Cauliflower mash to serve
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Directions
- Preheat oven to 180°C. Toss lamb shanks in seasoned flour to coat. Shake off any excess. Heat oil in a large ovenproof casserole over medium-high heat. Cook lamb shanks, turning often, for 8 minutes or until well browned all over. Reduce heat to medium. Add carrot, celery, garlic and bay leaves. Cook, stirring, for 5 minutes.
- Combine soup mix, stock, tomato paste and parsley in a jug. Stir into pan with barley and 1 cup water. Cover and bring to the boil. Transfer to oven and cook for 2-3 hours or until meat is very tender.
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