You can’t get an easier recipe than this carrot bredie with lamb shanks! The whole dish is roasted in the oven and the result is delicious.

Enough for 4

• about 80 ml olive oil

• 1,5 kg short lamb shanks

• 2 red onions, quartered

• 2 garlic cloves, finely chopped

• 3 sprigs fresh rosemary

• salt and freshly ground black pepper

• about 600 g small carrots

Heat oven to 180 ºC. Pour about 60 ml of olive oil into an oven dish. Place lamb shanks in dish and add onions and garlic. Place rosemary on top of meat and season with salt and pepper. Pour over rest of the olive oil and cover dish with tinfoil. Place in oven and roast for 1 hour and 15 minutes. Remove tinfoil and add carrots. Return to oven and roast uncovered for another 30 minutes until carrots are soft and meat nicely browned.

Carrot bredie with lamb shanks Carrot bredie with lamb shanks
PHOTO: Micky Hoyle

Traditionally bredies and lamb go together. Why not try chops, shanks and steak, or add a twist by using chicken and pork?

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Edition SARIE FOOD April / May 2014 | Story Bredies with a twist|Recipe Carrot bredie with lamb shanks