Based on our original Lamb Casserole recipe, this variation features Lamb Shanks instead of diced lamb if you prefer a full ‘joint’ of meat. When slow-cooked in the oven, the meat will fall off the bone and melt in your mouth!
Use one lamb shank per person. If you enjoy an Indian curry, you’ll love the flavours created by the introduction of spices for the extra taste.
Cook in the oven for 2 to 3 hours to allow the lamb to tenderise and the flavours to blend. Perfect with rice or roast potatoes and vegetables to provide a “Winter Warmer” any time of year!
- Serves: 2-4
- Prep Time: 20 mins
- Cook Time: 2 hours 30 mins – 3 hours
- Resting Time: 10 minutes
- Ready In: 3 – 3½ hours
We use quite a few ingredients to add to the flavour but feel free to experiment with your own tastes.
- 1 Lamb Shank per person
- 650 g Italian Passata
- 200g-400g tin Red Kidney Beans
- 410g tin Baked Beans
- 1 large Green Bell Pepper – sliced
- 1 large Red Bell Pepper – sliced
- 2 medium to large Onions – sliced
- 2-3 Red or Green Chilli Peppers
- 2 Garlic Cloves – crushed or finely chopped
- Small piece of Root Ginger – grated
- 4 medium to large Vine Ripe Tomatoes – thickly sliced or quartered
- 2-3 tsp Whole Cumin Seeds
- 1-2 tsp Ground Cumin
- 1-2 tsp Turmeric
- 1-2 tsp Ground Coriander
- 1-2 tsp Garam Masala
- Dash of Modena Vinegar
- 12 Cardamon Pods – de-shelled and crushed
- 1-2 tsp Oregano, (fresh if in season 3 sprigs, remove from stem)
- 1-2 tsp Basil (fresh if in season, 12 leaves)
- Fast fry the lamb shanks to brown the outside in a non-stick frying pan in olive oil and then add the whole cumin seeds and fry together.
- When done, transfer to your large casserole dish and put to one side.
- In a separate frying pan, add the red kidney beans, baked beans and the passata, heating gently and simmer for 5 minutes until bubbling. Turn off the heat.
- Slice the onions and peppers and add to the frying pan that the meat was cooked in. Fry lightly until golden brown, almost cooked but still in shape,then add to the casserole dish.
- Grate the ginger and mushrooms if required and fry, add to casserole dish.
- Add beans and passata etc to the casserole dish.
- Using a pestle and mortar grind the cardamom pods until they split. Remove the seeds. Discard husk and shell. Add to the casserole.
- Slice the chilli peppers, retain seeds. Measure the dry ingredients then add to casserole together with the grated ginger. Add a good slug of modena vinegar to the top of the mixture and stir. Add sufficient hot water so that the mixture is the consistency of thin gravy so that it will not dry out.
- Cook the casserole in the oven at 220 degrees for half an hour
- Reduce the heat to 180 degrees and cook for a further hour and a half
- Check the liquid level after an hour and gently add hot water if required. When serving it should have juice and be of a fairly thick consistency.
- Add a little more water 15 minutes before removing from the oven if not. Allow to stand with the lid on ten minutes before serving.
- Remove the lamb shanks from the casserole pot carefully using a large spoon, otherwise all the meat with fall off and you will just be left with a bone!
- Check the liquid level often to ensure your casserole doesn’t dry out
- Large good quality Casserole Dish
- Large non-stick Frying Pan
- Pestle & Mortar