Lamb Shanks and Tomato Casserole

Cottage Pie

The secret of this dish lies in using good quality ingredients and long slow oven cooking. It is even better the next day.

Serves 6


  • 1-1.25 kg lamb. Select either Shanks cut into 5cm lengths, or cubed shoulder of lamb
  • 3 tablespoons (45ml) olive or canola oil
  • 1 ½ teaspoons (7.5ml) salt
  • 1 teaspoon (5ml) freshly ground black pepper
  • ½ teaspoon (2.5ml) ground coriander
  • ½ teaspoon (2.5ml) ground nutmeg
  • ¼ teaspoon (1ml) cayenne pepper
  • 1 tablespoons (15ml) flour
  • 2 onions, chopped
  • 6 ripe red tomatoes, skinned and chopped
  • 6 tablespoons (90ml) tomato paste
  • 1 teaspoon (5ml) sugar
  • 1½ cups (375ml) water
  • 2 x 25g sachets OXO Concentrated Liquid Beef Stock
  • 3 potatoes, diced


  • Preheat the oven to 160°C.
  • Heat a big, heavy-bottomed saucepan or fry pan until hot and add half the oil.
  • Add the meat in batches and stir-fry until brown.
  • Remove each batch with a slotted spoon and keep aside.
  • Mix together the salt, pepper, coriander, nutmeg, cayenne pepper and flour and season the browned meat.
  • Brown the onions in the same pan, using the rest of the oil.
  • When golden, soft and glazed, add the fresh tomatoes, tomato paste, sugar, water and OXO Concentrated Liquid Beef Stock.
  • Bring to a slow simmering boil. Add the potatoes.
  • If you have used an ovenproof saucepan, put the browned meat back into the saucepan or use a large casserole dish (with a lid).
  • Pour the sauce over the meat and cover.
  • Bake at 160ºC for 2½ hours.


The Casserole improves with keeping. Prepare a day in advance and leave to mature in the refrigerator.


Use skinless chicken thighs instead of lamb shanks and bake only for 1½ hours.