My Fussy Eater’s Welsh Lamb shank casserole

  • Prep time 10 mins
  • Cook time 2 hrs 45 mins
  • Serves 4


  • 4 x PGI Welsh Lamb shanks
  • Salt and pepper
  • 2 tbsp oil
  • 1 onion, diced
  • 2 garlic cloves, crushed
  • 3 carrots, cut into rounds
  • 2 celery sticks, chopped
  • 3 tbsp flour
  • 500ml lamb or beef stock
  • 350ml red wine
  • 2 tbsp tomato purée
  • 1 tsp fresh rosemary, chopped
  • 1 tsp fresh thyme, chopped
  • 200g button mushrooms

To serve:

  • Mashed potato and kale


Recipe courtesy of My Fussy Eater


  1. Preheat the oven to 180˚C / 160˚C fan / Gas 4.
  2. Pat the lamb shanks dry with kitchen paper and season generously with salt and pepper.
  3. Heat the oil in a large casserole dish and add the lamb shanks. Cook for about 10 minutes, turning until lightly browned on all sides.
  4. Remove the lamb shanks from the dish and place them to the side on a plate.
  5. Add the onion, garlic, carrot and celery to the oil in the casserole dish and cook for 3 minutes.
  6. Add the flour, mix quickly and cook for another minute.
  7. Add the stock, wine, tomato purée and herbs and mix well.
  8. Bring the mixture to the boil and then turn off the heat.
  9. Return the lamb shanks to the casserole dish and place in the oven. Cook for 2 hours 30 minutes. Half way through the cooking time, turn the lamb shanks over and add the button mushrooms whole.
  10. Serve with mashed potato and cooked fresh kale.
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