Country Lamb Casserole

• olive oil↗1 tablespoon
• french-trimmed lamb shanks↗12
• bacon, chopped↗6
• onions, sliced↗2
• garlic, crushed↗3
• baby carrots, trimmed↗1
• swede, chopped↗3
• baby potatoes↗12
• diced tomatoes or crushed tomatoes1 can
• tomato paste↗1⁄4 cup
• red wine↗1⁄2 cup
• fresh rosemary↗2
• vegetable stock↗1 1⁄4 liters
• brown lentils, rinsed, drained↗1 can
• mashed potatoes, to serve
• extra fresh rosemary, to garnish (optional)↗

Step-by-step instructions

1. 1

   Heat oil in a large pan.

2. 2

   Add shanks, in batches, cook until browned all over.

3. 3

   Remove from pan.

4. 4

   Add bacon, onions and garlic to same pan, cook, stirring, until onions are soft and lightly browned.

5. 5

   Return shanks to pan with whole carrots, swedes, potatoes, undrained crushed tomatoes, tomato paste, wine, rosemary and stock.

6. 6

   Bring to boil, simmer, covered, for about 1 1/4 hours, or until lamb is tender.

7. 7

   Stir in lentils.

8. 8

   Simmer, uncovered, for about 20 minutes, or until sauce is thickened.

9. 9

   Serve casserole over mashed potatoes; garnish with extra fresh rosemary.