Slow-Simmered Lamb Shanks


(serves 4-6)

plain flour seasoned with salt and crack black pepper, for dusting

4 – 6 trimmed lamb shanks

1 tbspn olive oil

375ml chicken stock

400g can chopped tomatoes

250ml white wine

6 sprigs thyme

1 onion, sliced

2 cloves garlic, crushed

2 tbspn flat-leaf parsley, chopped

  1. Place the flour on a plate or in a plastic bag, dust the shanks and brush off any excess.
  2. Heat 1/2 tbspn of the oil in a large heavy-based saucepan or stove top casserole dish over medium-high heat. Brown the shanks in batches and transfer to a plate.
  3. Combine the stick, tomatoes, wine and thyme in a jug. Heat the remaining oil in the pan. Cook the onioin and garlic for 4 minutes, or until just soft. Return the shanks to the pan and add the liquid mixture. Reduce the heat to low, cover, and cook the shanks for 2 hours, stirring occasionally. Remove the lid and cook, uncovered, for 30 minutes more.
  4. Stir through the parsley. Season with extra salt and cracked black pepper, if desired and serve with mashed or steamed potatoes.


The cheaper cuts of lamb, such as shank, shoulder and neck are ideal for slow-cooked dishes because the meat is kept tender and juicy by the surrounding fat. Beef cuts such as chuck or blade steak are also good.

Source: Family Circle


hungarian beef goulash

preparation time: 10 minutes
cooking time: 1.5 hours
serves: 6


salt and freshly ground black pepper
2 tbsp plain flour
1kg diced beef
2 tbsp olive oil
50g butter
2 medium onions, thinly sliced
185g jar roasted red peppers, drained and thickly sliced
2 tsp spices sweet paprika
200ml beef stock
142ml soured cream
1 tbsp snipped fresh chives


1. preheat the oven to 150 degree Celsius. season the flour and use to coat the beef. heat the oil and butter in a heavy-based, flameproof casserole until the butter has melted. fry the beef in batches until the outside is sealed and browned. use a slotted spoon to remove the beef to a plate and set aside.

2. return the casserole to the heat and fry the onions gently for 4-5 minutes or until golden brown. add the red peppers and continue to cook for 5 minutes. stir in the paprika, cook for 1 minute, then pour in the stock.

3. return the beef to the casserole, stir to combine all ingredients and bring to the boil. cover and cook in the oven for 1.5 hours or until the beef is tender.

4. remove from the oven, check the seasoning and skim any fat from the surface. stir in the soured cream. serve with tagliatelle/fettuccine and garnish with snipped chives.

Cook’s tip: this stew can be made 1-2 days in advance as this improves the flavour. chill in the fridge after step 3. reheat on the hob for about 15-20 minutes or until the goulash is piping hot.