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NEW CASSEROLE TREASURY

NEW CASSEROLE TREASURY

by Lousene Rousseau Brunner (Pan, 1972)

Despite the title, this book was published in 1972 and although not every recipe is what I would quite call a casserole, it certainly is a treasury of comforting recipes. The lamb shank recipe below caught my eye straightaway....

Lamb Shanks Dinner in a Casserole

INGREDIENTS

  • 6 lamb shanks
  • 1 clove garlic
  • 1oz flour
  • 2 teaspoons salt
  • 1 teaspoon paprika
  • 2 tablespoons cooking oil
  • ¼ pint lemon juice
  • ¼ pint dry white wine
  • ¼ pint chicken broth
  • 2 tablespoons grated lemon rind
  • 1 small bay leaf
  • 4 peppercorns
  • 12-16 small new potatoes
  • 1 large packet runner beans, thawed (2 packets if no other vegetable)

 

 

METHOD

  1. Trim the fat from the shanks and rub well all over with the garlic clove cut in two. Roll in a mixture of the flour, salt and paprika spread on a piece of waxed paper.
  2. Brown all over in sizzling oil in a heavy frying-pan and lay in a large casserole.
  3. Stir the lemon juice into the pan, loosening all the browned particles.  Add wine and chicken broth. Pour over the lamb.
  4. Sprinkle the lemon rind over and add the bay leaf and pepper-corns.
  5. Cover and cook for 1 hour in a moderate oven, 350° (mark 4).
  6. Add the potatoes and beans and cook for 45 minutes longer, covered.
  7. Ten minutes before serving, fish out the lamb shanks and cut the meat off, leaving it in quite large chunks.  Return casserole. (Whole shanks are difficult to manage on one's plate). Serves 6.