Slow-Braised Lamb Shank and Mozzarella Stuffed Pepper Casserole recipe

Name: Slow-Braised Lamb Shank and Mozzarella Stuffed Pepper Casserole
Total time: 210 min
Yield: 4 servings
Cuisine: British
Ingredients: 2 Lamb Shanks; 200g Mozzarella; 1 Red Pepper; 2 Sweet Peppers; 1 tsp Salt; 1 tsp Black Pepper

Tender lamb shanks are slow-cooked until meltingly soft, then folded through sweet roasted peppers and finished with bubbling mozzarella. This hearty casserole is rich, savoury and comforting with a pleasingly creamy top.

210 min · Hard · British Jump to method

Slow-Braised Lamb Shank and Mozzarella Stuffed Pepper Casserole

Ingredients

4 servings

2 Lamb Shanks
200g Mozzarella
1 Red Pepper
2 Sweet Peppers
1 tsp Salt
1 tsp Black Pepper

Nutrition	Per serving
Calories	398 kcal
Protein	34 g
Carbohydrates	6 g
Fat	26 g
Saturated fat	12 g
Fibre	2.1 g
Sugar	4.2 g
Sodium	720 mg

Why this works

Protein-rich and quite energy-dense, with moderate saturated fat and sodium from the lamb, mozzarella and added salt.

High-quality protein. Lamb shank and mozzarella provide a substantial amount of complete protein, supporting muscle maintenance and satiety.

Calcium source. Mozzarella contributes calcium for bone health, though it also adds saturated fat.

Vitamin C from peppers. Red and sweet peppers add vitamin C and carotenoids, helping antioxidant intake despite the dish being relatively low in fibre.

Method

Preheat the oven to 160°C (Fan 140°C, 320°F, Gas Mark 3).
Season the lamb shanks generously with salt and black pepper, then place them in a deep casserole dish.
Core and slice the red pepper and sweet peppers, then arrange them around the lamb shanks.
Cover tightly with a lid or foil and bake for 2 hours 30 minutes, turning the lamb once halfway through, until the meat is very tender and falling from the bone.
Remove the casserole from the oven and increase the temperature to 200°C (Fan 180°C, 392°F, Gas Mark 6).
Pull the lamb meat from the bones and shred it roughly, then mix it back through the peppers and cooking juices.
Scatter the mozzarella evenly over the top and return to the oven for 10-15 minutes, until melted and lightly golden.
Serve hot, with the rich lamb and peppers spooned beneath the melted mozzarella.

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