Baked Lamb Shanks with Lentils and Garlic Mash

THIS recipe from Campbells is DELICIOUS!! It has definitely become a family favourite. If only shanks weren’t so damn expensive 😥

You need to give it a go. The lamb is sticky and lipsmackingly good!

I have altered it to our tastes a bit by using 2 cans of brown lentils, added more oregano, more brown sugar, plus added salt and pepper. Otherwise the recipe is the same on the website.

MAN that's GOOD!
MAN that’s GOOD!
  • 1 cup dried brown or green lentils
  • 4 large French trimmed lamb shanks
  • 1L (4 cups) Campbell’s Real Stock – Salt Reduced Beef
  • 420 g Campbell’s Tomato Condensed Soup
  • 2 tbsp brown sugar
  • 2 tsp dried oregano leaves
  • 4 large potatoes, peeled and chopped
  • 3 garlic cloves, peeled
  • 500mL (2 cups) Campbell’s Real Stock – Chicken

For the method click HERE and you will go to the Campbells website

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Lamb shank, tomato and veggie stew

THIS is the winter recipe I crave all year. I love the heartiness of it and how fast the kids eat it up even though they are generally fussy about vegetables. It’s warming and full of goodness. YUM!

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Ingredients

  • 2 x lamb shanks
  • 1 L chicken stock
  • 1 x large leek, sliced and rinsed
  • 3 x carrots, halved then sliced
  • 1 x large zucchini, halved then sliced
  • 4 x large potatoes, large diced
  • 1 bunch english spinach, washed and chopped
  • 1/2 x green capsicum, chopped
  • 1/2 x red capsicum, chopped
  • 2 x brown onions, chopped
  • 3 cloves garlic, crushed
  • 1 x tin, diced roma tomatoes
  • 4 Tbls tomato paste
  • 3 Tbls olive oil
  • 1 tspn italian herbs
  • 1 x bay leaf
  • 1 tspn salt
  • 1 tspn pepper

Method

In a soup pot brown the shanks and remove to a plate. Add the onion and garlic and gently fry until golden. Put the lamb back into the pot with the stock, bay leaf, Italian herbs and the salt and pepper. Bring the pot to almost boiling point then cook until lamb is falling from the bones.

Remove lamb from the stock and let cool on a plate. Once cool enough to handle remove all meat from the bones and place all back into the pot.

Add everything else to the pot except for the Spinach and the Capsicums then cook until veggies become tender, replacing water as needed. Once veggies are tender add the capsicums and the spinach and cook for another 10 minutes.

Serve with crusty bread