Braised lamb shanks

Braised lamb shanks

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(40 ratings)


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Cooking time

Prep: 10 mins Cook: 2 hrs, 30 mins Make up to 2 days ahead

Skill level

Moderately easy


Serves 8

Lamb shanks are good value, and as each one is a portion, serving is a cinch. You can braise the shanks up to two days ahead

Nutrition and extra info

  • Freeze for up to one month
Nutrition info

Nutrition per serving

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  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. Return the lamb shanks to the pan. 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.

Recipe from Good Food magazine, October 2006

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Sophie3243's picture
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This is a firm favourite dinner party dish in our house. It's minimum effort as I use the slow cooker rather than a pan. I generally cook it the day before, remove the shanks and refrigerate everything overnight. The flavours really develop and you can then skim the fat off the gravy & strain out the veg. Then the whole lot goes in a large casserole dish in a low oven when our guests arrive. Always served with a huge dollop of buttery mash, green beans and roasted baby carrots and a jug of the delicious gravy (sometimes needs reducing depending on how thick you like your gravy). It's so quick to prepare, cooks away all by itself & then reheats when your guests arrive! Absolutely delicious, fool proof and never fails to impress. Cooking it again this Saturday!

magicmushroom's picture

Made this on Saturday night for 4 people.
I used 6 lamb shanks and it was a huge success, after a couple of little tweaks.

I braised the shanks for about 3.5 hours in total at 160 in a fan assisted oven.
When it was time to take the shanks out and make the sauce, they didn't look very appetising at all - still quite fatty looking - I put them in a roasting tray and put them back in the oven. This was a great idea as it melted away the last of the outside fat and gave them a lovely roasted look. They were very tender and full of flavour.

For the sauce, I gave it a good mashing first to get as much flavour out of the veggies & herbs as I could; it was quite watery so to thicken it up I put a chicken Oxo cube into a saucepan, drained the juice in on top and also added a large tablespoon of mint jelly then let it simmer away for a good 15 minutes. It was to die for, everyone commented that they could have quite happily drank the gravy out of a mug! I do feel that without the mint jelly addition it would have been quite bland so I'm very glad I put it in.
A really delicious meal that. Clean plates all around. I served with creamy mash, carrots and peas - simple, but you don't want anything complicated on the side as the lamb and gravy really are the stars of the show.

Will most definitely be making this again :-)

fatsiatbbc's picture

Superb dish. Like many others I adapted it for two, though I would imagine the above recipe might be lacking in sauce if you prefer more than a glaze on the lamb. Did it in a pressure cooker and it took 40 minutes.

damenga's picture

Made for the first time tonight for two and it was very good. Adjusted the ingredients to suit and sauce was lovely. Did not put through a sieve. I blitzed it instead. Cooked for about 3 hours at 150 degrees and meat fell off the bone. This one will be on the menu in the future.

emsie_jp's picture

I have made this recipe for numerous dinner parties and always have happy and satisfied diners! The lamb is Devine and just falls off the bone. I have made the recipe using red and white wine and thoroughly enjoy both. I tend to remove the bay leaves then use a hand blender to blitz the sauce rather than sieve it and it always gets the thumbs up!

ade_in_the_kitchen's picture
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Cooked this today, it was sublime. I cooked the shanks at a lower temperature for 2 hours 45 minutes and the result was beautiful. The meat was tender and the sauce was flavoursome. A real winner.

chefbf's picture
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Made this two of us, used two shanks and halved the ingredients for the sauce. After reading some of the reviews I cooked the lamb for three hours at 150 and it did fall off the bone however there wasn't enough sauce. Next time I will cook 2- 2.5 as I checked it after 2 hours and the consistency of the sauce was perfect.

bandcamper's picture

Really nice. I used 3 large shanks to feed 2 adults and 3 kids (6, 5 and 2). Meat was very tender and fell off the bone, and sauce tasty. I used a hand blender to blitz it, rather than pushing it through a sieve, much easier. Served with mash, baby carrots and broccoli. An easy family meal.

fruitcake44's picture

Delicious recipe! Made this for just the two of us with two lamb shanks but as we like plenty of sauce I only halved the amount of liquid and so glad I didn't cut it down anymore as it had reduced to almost nothing when I removed the lid so didn't need to reduce on the hob! I passed what was left through a sieve pushing through the carrots and garlic which left a rich thick delicious sauce which I thinned with a little boiling water to serve.

jillybonbon's picture

Delicious! I added a sliced leek to the onion and carrots and cooked in the oven at 150 degrees for about four hours. So easy and minimum effort but a great result. I will definitely cook this again.

ruthy10's picture

Really tasty dish, the lamb was very tender and flavoursome. I did half the ingredients but still cooked for the same amount of time.

jenny101uk's picture

Lovely recipe very tasty, added a bag of whole baby carrots instead of chopped carrots and served with mashed potato and long stem Broccolli. Plates were cleared!

blossomcrown's picture

Lovely! We used four small shanks but the same quantities of everything else, and the same timings, and it turned out perfect, falling off the bone. Didn't need to reduce the sauce at the end as it was already very thick and sticky. We also didn't have any lamb stock, so I used vegetable stock - just as nice I reckon. Served with mash and broccoli.

looney's picture
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Forgot to rate.

looney's picture
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I was disappointed when my OH said, "will you do the lamb plain". I thought this recipe was pretty plain so gave it a try and my goodness I'm so glad I did. I prepared it this morning and left it to slow cook in the oven whilst we were out all day. It fell off the bone and was delicious. I'm planning on using this recipe for a family 'Come Dine With Me' competition were having in the autumn.

andycrofts's picture

I made this exactly to the recipe (I added a couple of sticks of chopped celery that were going to waste). Made with the potato and mushroom cake, and served with green beans.
To die for! I notice the recommendation is 'moderately easy', but I thought it was a doddle! Completely foolproof (Although as Douglas Adams once said, "Never underestimate the ingenuity of complete fools")

lizisgreat's picture

So do you just stick the rosemary and bay leaves in to cook with the sauce then?

andycrofts's picture

Got some Lamb Shanks n Finland.
Mega - expensive, I ordered 2 from my butchers' shop. €104! That's slightly more than filling a "Chelsea Tractor" with fuel. Sorry, walked out.
Mercifully, got a couple of reasonable-sized ones for twenty quid today. Even that's steep!
Now, to the mushrooms...Shiitake, dried, a fiver.
Luvaduck, Easter's gonna cost me (or, my unemployment benefit).
Of course, served with 'Mämmi'. It'd be like drinking alcohol-free beer. No point.

burnedit's picture

Towards the end,put a good spoonful of mint sauce in. It's just like having roast lamb,better than adding cold when you serve.

caroltt's picture

Did this yesterday, everyone loved it. Easy to do.