Lamb shanks are great value and known for their flavourful meat that’s incredibly tender when slow-cooked. Served on a bed of creamy mash and complemented by a rich red wine and rosemary sauce, braised lamb shanks are hard to beat.
This hearty dish will wow your dinner guests and it’s really straightforward to make
Preparation: 20 mins
Cooking: 2½–3 hrs
- 4 lamb shanks
- Salt and pepper, to taste
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 medium carrots, thickly sliced
- 2 stalks of celery, chopped
- 4 cloves of garlic, finely chopped
- 2 tbsp tomato paste
- 350ml full-bodied red wine
- 350ml beef or vegetable stock
- 2 sprigs of fresh rosemary
- 2 sprigs of fresh thyme
- 2 bay leaves
- Preheat the oven to 160°C (gas mark 3).
- Season the lamb shanks generously with salt and pepper.
- Heat the olive oil in a large ovenproof dish over a medium-high heat.
- Sear the lamb shanks on all sides until browned. Then remove the meat from the dish and set aside.
- Add the chopped onion, carrots, celery and garlic to the same dish. Sauté until the vegetables have softened and the onion is translucent.
- Stir in the tomato paste and cook for a minute to blend the flavours.
- Pour in the red wine and scrape the bottom of the dish to release any browned bits (this will add depth to the flavour).
- Add the stock, rosemary, thyme and the bay leaves. Stir to combine.
- Return the lamb shanks to the pot, nestling them into the liquid and around the vegetables.
- Cover the dish with a lid and transfer to the preheated oven.
- Braise the lamb shanks for about 2.5–3 hours, or until the meat is tender and falling off the bone. Baste occasionally with the cooking liquid.
- Once done, remove the dish from the oven and discard the rosemary and thyme sprigs as well as the bay leaves.
Serve on a bed of mashed potatoes with some seasonal vegetables on the side.
Also take a look at our other lamb recipes: