On days off, this is an incredibly easy meal to get going, and makes for minimal washing up after eating. I’ve used lentils and the veggies I had available in the crisper – you can use pretty much any veg you like, or sub in beans / chick peas for lentils. Things like snow peas should probably be added late in cooking – but then, you’d have to open the oven part-way through cooking to do that…which defeats the purpose of “set and forget” cooking. I’m good with eating them well-done, in order to fit in a trip to the park instead!

INGREDIENTS – serves 2 large meals, WITH leftovers

  • 2 lamb shanks
  • 1 tin brown lentils, drained
  • 2 white potatoes, 1 sweet potato – both UNPEELED
  • 2 carrots UNPEELED, chopped in chunky widths
  • 6 sticks celery, roughly chopped
  • 1 fresh tomato, halved and quartered
  • 2 brown onions – roughly chopped
  • 1 cup green beans or snow peas
  • garlic cloves – keep whole, 5 is a minimum…
  • 4 long rosemary sprigs
  • ½ cup red wine
  • 2.5 cups hot water
  • 1 Massel’s vegetable stock cube or 2 tsp Herbamare veggie salt (loosely packed)
  • 2 tbsp tomato paste
  • 2 tsp brown sugar


  1. Preheat oven to 180C.
  2. Arrange (i.e. throw in) a bottom layer of chopped vegetables + garlic cloves + 2 rosemary sprigs in a large casserole dish
  3. Next add your lamb shanks, then remaining vegetables, lentils + rosemary.
  4. Dissolve the stock cube, sugar, tomato paste with 2.5 cups of hot water. Pour over the veggies + lamb.
  5. Next pour over your red wine, and more water if your dish is shaped such that lots of veg are going to be out of liquid.
  6. Cook, covered for 3 hours.

Enjoy your healthy-hearty plant-based winter-warmer one-pot-wonder…