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Lamb shank potato and bean pot

  • 4servings
  • 60minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B12, C, D, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 meaty lamb shanks, trimmed, halved across the bone

  2. 2 tablespoons plain flour

  3. 2 tablespoons olive oil

  4. 1 carrot, diced

  5. 1 stick celery with leaves, finely diced

  6. 1 small onion, finely diced

  7. 1 clove garlic, crushed

  8. 1 bay leaf

  9. 2-3 strips orange zest

  10. 500mL beef stock

  11. 400g can diced tomatoes

  12. 400g chat potatoes, halved or quartered

  13. 100g green beans, trimmed and halved

Instructions Jump to Ingredients ↑

  1. Preheat oven to 180C/160C fan forced. Dust shanks with flour. Heat oil in a heavy flameproof casserole over moderate heat. Cook lamb until brown on all sides, transferring to a plate.

  2. Add carrot, celery, onion and garlic to pan; cook, stirring, for 3 minutes until soft. Return lamb to pan; add bay leaf, zest, stock and tomato. Bring to the boil; cover.

  3. Bake for 45 minutes. Stir through potatoes; cover and bake 30 minutes more until lamb and potatoes are tender. Remove casserole from oven. Stir through beans; cover and stand for 5 minutes until beans are tender. Season to taste with salt and black pepper.

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