Braised lamb shanks

Recipe uploaded by

Good Food

9 ratings

Recipe by Good Food

Leave a comment or rate this recipe

Tested

1. Heat oven to 200C/fan 180C/gas 6. Pour the oil in a casserole dish or roasting tray large enough to fit all the shanks. Spend a good 10 mins browning the lamb all over. Remove the lamb, add the onion and carrot and cook for 10 mins until starting to brown. Stir in the herbs and garlic and cook for a few mins more. Stir in the flour and tomato purée, season well then pour over the wine and stock. Bring to a simmer, cover with a lid or tightly with foil and cook, undisturbed, for 1½-2 hrs until lamb is tender.
2. Remove the lamb from the sauce and set aside. Put pan back on the heat and bubble it down for about 15 mins until rich and glossy. Pass through a sieve into a jug. The lamb and sauce can be stored in the fridge for two days or frozen for one month. To serve, reheat the lamb in the sauce, adding a splash of water if the sauce is too thick.

Per serving

295 kcalories, protein 25g, carbohydrate 5g, fat 18 g, saturated fat 8g, fibre 0g, salt 0.41 g

'We loved the sauce with the braised lamb shanks - very tasty. I was surprised that white, not red wine, was used, but it worked well and the meat was very succulent.'

Latest comments and suggestions

Results 1-20

• Jalousee

  17 November 2007

  Jalousee commented on this recipe

  Hi, The section below, from this recipe, appears to have some words missing, if you actually read it through, you'll see what I mean. Also there's nothing stating when to put the lamb back in the pot and then into the oven! How much is actually missing here; ... Remove the lamb, add the onion and carrot few mins more. Stir in the flour and tomato pur�e, season well then pour over the wine and stock..... Kind regards, Bob

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• My Recipes

  22 November 2007

  My Recipes rated and commented on this recipe

  

  This is now a firm family favourite and so easy to do.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Scrummy!

  24 November 2007

  Scrummy! commented on this recipe

  This receipe has bay, garlic and rosemary in the ingredients, but doesn't actually tell you to put them in. It also doesn't tell you to put the lamb back in to the pan once you have removed it to soften the carrot and onion!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Sylvia T.

  25 November 2007

  Sylvia T. commented on this recipe

  I agree with Bob, I wasn't sure whether to put the lamb in the oven or on the stove top or when to add the rosemary, bay leaves and garlic. Wish Good Food would check their recipes for errors before printing them.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• My Recipes

  20 December 2007

  My Recipes commented on this recipe

  All I can say - is it's very easy delicious - prehaps use your common sense.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• annabel

  30 December 2007

  annabel rated and commented on this recipe

  

  Thanks The internet page saved my bacon Friends requested I cook this again but I'd lost the recipe.Its a favorite of all who taste it.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• skippyman

  07 January 2008

  skippyman rated and commented on this recipe

  

  Really simple, allowing for the slightly confusing menu notes mentioned above, and very tasty indeed. Can be made well ahead and left for even better flavour.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Susan

  09 January 2008

  Susan commented on this recipe

  I have not made this recipe yet, as I do not understand what is written. I noticed that others have commented on the missing pieces of the recipes and this happens quite often with the recipes displayed here. There also has not been any reply from the Good Food team.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Caroline

  10 January 2008

  Caroline commented on this recipe

  Hi there, We'd like to apologise for the missing sentence which meant it wasn't clear when to add the garlic and herbs in this recipe. We do our upmost to make sure that all our recipes are accurate and do appreciate any feedback if there is an oversight of any sort. We hope you were still able to enjoy the lamb shanks despite the confusion. Caroline, editor, bbcgoodfood.com

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jen

  13 February 2008

  Jen rated and commented on this recipe

  

  This went down very well when I made it for my fiance - he was really impressed and regularly asks me to make it. It's well worth making.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Julia May

  03 March 2008

  Julia May commented on this recipe

  Delicious - enjoyed by the whole family (even my father in law who doesn't like lamb!)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• K Hay

  16 March 2008

  K Hay commented on this recipe

  Why do I need to put the oven on....?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Blossom

  26 March 2008

  Blossom rated and commented on this recipe

  

  Fantastic, a great straight forward, simple to follow recipe. I did however follow the recipe and put all the contents in a slowcooker. It was heaven to get home and enjoy the aroma but all the better to enjoy eating in. The meat was like butter. Will be trying it again for sure.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• sheena

  27 March 2008

  sheena rated and commented on this recipe

  

  hi i cooked this for friends they absolutley loved it & think i'm a great cook. thanks good food.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Denise

  29 March 2008

  Denise commented on this recipe

  Cooked this for a dinner party and everyone was most impressed.The lamb was achingly tender and the sauce quite delicious.I cooked it earlier in the day so that I could clear all of the messy bits and reheat the dish, giving me time to enjoy it too.Thanks so much

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• hoch_48

  15 April 2008

  hoch_48 commented on this recipe

  Can anyone recommend something to serve this with? As it's lunch nothing too heavy

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Callum

  30 April 2008

  Callum commented on this recipe

  Caroline, The recipe is still not quite clear - we are advised to remove the lamb twice. Please can someone clarify. Regards, Callum.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Callum

  01 May 2008

  Callum rated and commented on this recipe

  

  After filling in the blanks this dish turned out great!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• mabbsy

  10 May 2008

  mabbsy rated and commented on this recipe

  

  Gorgeous I altered the times, cooked it at 150 degrees for 3 hours and the meat was meltingly tender.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• valerie

  06 June 2008

  valerie commented on this recipe

  Excellent Recipe I served it with Parmesean Roast Potatoes

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

Bookmark(What are these?)

http://www.bbcgoodfood.com/recipes/2529/

Your binder

• Register
• Sign in

Sign up to start your online recipe binder, get our newsletter and add recipes, comments and ratings to this site. Tell me more

Ingredients

• 2 tbsp olive oil
• 8 lamb shanks
• 1 onion , roughly chopped
• 2 carrots , roughly chopped
• few sprigs fresh rosemary
• 3 fresh bay leaves
• 4 garlic cloves, left whole
• 2 tbsp plain flour
• 1 tbsp tomato purée
• 350ml white wine
• 500ml lamb or chicken stock

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

More Good Food features

Wellbeing

• Eat your way to fabulous skin
• The healing power of herbs
• Nutting it out

Seasonal & local

• Grow your own strawberries
• Local food heroes
• Grow your own courgettes

Recipe features

• Help yourself to summer salads
• Irresistible ice creams
• Vegetarian delights

Difficulty and servings

Serves 8

Preperation and cooking times

Prep 10 mins

Cook min 2 hrs 30 mins

Freeze for up to one month

Ingredients

• 2 tbsp olive oil
• 8 lamb shanks
• 1 onion , roughly chopped
• 2 carrots , roughly chopped
• few sprigs fresh rosemary
• 3 fresh bay leaves
• 4 garlic cloves, left whole
• 2 tbsp plain flour
• 1 tbsp tomato purée
• 350ml white wine
• 500ml lamb or chicken stock

Per serving

295 kcalories, protein 25g, carbohydrate 5g, fat 18 g, saturated fat 8g, fibre 0g, salt 0.41 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.