Lamb Shank Casserole

Ingredients:

This recipe is another of my favourites - Lamb Shank Casserole - can't beat it for home-cooking.

6 lamb shanks

1/4 cup flour

2 teaspoons paprika

1 large tin of crushed tomatoes

10 carrots, peeled and cut in half

2 teaspoons salt

3 cups water

2 leeks, sliced

1 pkt French Onion Soup

1 tablespoon Soy Sauce

1 tablespoon Worstershire Sauce

1/2 cup cream

Method:

Brown lamb shanks in butter, just to seal in the flavour (1 min on each side).

Place lamb in a casserole dish and add tomatoes. Pour water over and sprinkle with salt and paprika.

Add all ingredients except carrots and leeks.

Bake in moderate oven 180°C for 30 minutes, uncovered.

Turn shanks over - and bake for a further 30 minutes.

Add carrots and leeks, and banke for a further 30 minutes.

Remove lamb shanks.

Skim excess fat from casserole and heat juices over direct heat. Thicken with flour and water.

Serve with mashed potato and greens.

When serving, make sure that a generous amount of gravy/juices is served with the shank, and drizzle about a tablespoon of the cream over the shank to top it off nicely.

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