Lamb casserole

Recipe from: 11/9/2000 12:00:00 AM
Ingredients 9
Servings 8


  • 90
    olive oil
  • 8
    whole lamb shanks
  • 2
    large onions, sliced
  • 800
    whole peeled tomatoes
  • 2
    fresh bay leaves
  • fresh thyme and rosemary
  • 600
    vegetable stock
  • 65
    balsamic vinegar
  • salt and freshly ground black pepper


Heat the olive oil in a large heavy-based saucepan and brown the shanks. Remove the shanks from the saucepan and sauté the onions in the same pan until brown. Return the meat to the pan and add the rest of the ingredients. Season to taste with salt and freshly ground black pepper. Bring to boil, cover and simmer for about 1 to 1 1/2 hours or until the lamb is tender. Reduce the liquid if necessary by boiling rapidly for 10 minutes uncovered. Serve with roasted potato wedges and crisp green vegetables.

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