Baked Lamb Shanks with Lentils & Garlic Mash

Serves: 4
Preparation Time: 10
Cooking Time: 120


  • 1 cup dried brown or green lentils
  • 4 large french trimmed lamb shanks
  • 1L Campbell’s Real Stock - Beef
  • 1 x 420g can Campbell's Condensed Tomato Soup
  • 2 tbsp brown sugar
  • 2 tsp dried oregano leaves
  • 4 large potatoes, peeled and chopped
  • 3 garlic cloves, peeled
  • 500ml Campbell’s Real Stock - Vegetable


  1. Preheat oven to 200°C.

  2. Place lentils and lamb shanks in a large casserole dish. Combine soup, Campbell's Real Stock - Beef, brown sugar and oregano, pour over lamb. Cover and bake for 1 ½ - 2 hours until lentils and lamb are tender and cooked through.

  3. Meanwhile place potatoes and garlic cloves in saucepan, add Campbell's Real Stock - Vegetable, bring to the boil then reduce heat and cook for 10 minutes until soft. Drain, reserving about 1/3 cup stock.

  4. Return potatoes and garlic back to the saucepan add reserved stock, a little at a time, and mash until smooth and creamy. Pile mash onto plates, spoon over the lentils and place the shanks on top.

  5. Finally drizzle with some of the sauce and serve with a fresh green salad.

  6. Tip: For a twist stir in 1 tbsp balsamic vinegar into the lamb shank casserole just before serving.


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