Braised lamb shanks

Braised lamb shanks

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(37 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

Servings

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

Additional info

  • Freeze for up to one month
Nutrition info

Nutrition per serving

kcalories
295
protein
25g
carbs
5g
fat
18g
saturates
8g
fibre
0g
sugar
2g
salt
0.41g

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

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Method

  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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Comments

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ruthcatlow's picture
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This is amazingly easy to cook. If you're quite a novice cook and want to make a good impression then you must try this. Thanks to everyone that posted their comments to "fill in the blanks" as this really helped. It also tastes better if cooked earlier on in the day and then warmed thru. Made this for a surprise dinner party for my Sister in Law and all were impressed. Have also cooked with a leg of lamb slowly and then shred the lamb from the bone. Works well!

rking222's picture
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I made this for father's day and it was certainly easy to make. Full of flavour, and although I used a leg cut instead of shanks, the meat was dropping of the bone delightfully. Served with my own roast potato recipe.

harrieaj's picture

I am appalled.
I pay a licence fee for the BBC, they aren't supposed to advertise or have 'product placement'and they are advertising on this Goodfood site!
I'm unsubscribing

uglygorilla's picture

Talk about cutting off your nose to spite your face, one of the best recipe sites on the web and they are being pedantic about it, makes me embarrassed to be English.

tabnsharon's picture
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I halved this recipe...and it was delicious. Would recommend cook in oven for 2 - 2 1/2 hours for the meat to fall off the bone. Would definitely cook this for guests.

happycook85's picture
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this was so tasty i seared the lamb shanks on all sides in hot frying pan, popped in with the 300ml wie and cup of chicken stock, onions, carrots, cast iron dish for 4 and a half hours on 150degrees, added diced potatoes and mushrooms half way through, and turned them around, delish, fell off bone when came out and the casserole flavour/consistency was fab! defo a keeper.

nanajan's picture
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cooked this meal last night, it was yummy, I added new potatoes in with the lamb shank for 1 hour before serving, when It was ready I served it up with sweet heart cabbage yummy yum
and hot crustie bread to sock up the juice... my family gave me 10 out of 10

dollydolittle's picture
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Very easy and very tasty. I added 2 parsnips and the resulting sauce was fabulous. Forgot the bay leaves.

I'd like to try making it the day before too but am a bit unsure of the cooking and reheating times as the lamb was falling off the bone as it was. Anyone tried this?

carlanairn's picture
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Delicious.
Made it in the slow cooker and left it on low for about 4 hours.

arc01160's picture

This recipe was fantastic although a little confusing... I cooked the lamb in the oven for 3 hours gas mark 2 (as per other lamb shank recipes) it was lovely. Served with mashed potatoes and glazed carrots. Went down very well with my family - will be making it again - soon

jonclare5559's picture

The meat was deliciously tender, but the overall taste, although distinct, was not to my liking. As a dinner party recipe it lacked the wow factor.
I have since come across a dish: 'Braised lamb shanks with crushed herb potatoes', which is far superior!!! Now that does have a wow factor and is easier to make.

grainneby's picture

Made this dish and everybody loved it. My question is can you do the same receipe with a shoulder of spring lamb ?

pollysgang's picture

Beautiful dish, tastes delicious. Still don't know why I turned the oven on. I cooked mine perfectly well on the hob. Polly

gemgirl's picture
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This is one of the OH's favourites - really quick to prepare, then just pop it in the oven and let the casserole do the work. When finished, the lamb almost falls off the bone. Works beautifully with smooth, buttery mash and autumn vegetables. But white wine definitely works better than red in this recipe so leave the latter for drinking! :)

gavhwest's picture
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the sauce/gravy with this is devine.an easy to make dinner party meal

peanut1's picture

how long would it take to reheat and at what temperature? reheat on or off bone? any guidance welcome please.

nikki_2603's picture

Lovely! I actually didn't follow any of the instructions, but cooked the whole lot in the oven. Put the shanks in a big roasting tin, then mix all the ingredients together in a big bowl, pour over lamb, cover with foil and cook all day on 150 degrees. Fell off the bone, best ever!

stephilou's picture
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I made this for a dinner party! Guests were most impressed and I felt very proud of myself!
I added an extra onion and also some celery with red wine instead of white along with the other listed ingredients!
I was able to prepare and make the day before so I wasn't stressed on the evening and able to spend time with my guests!
I served the shanks on a bed of normal and sweet potato mash. The sweet potato gives a lovely colour.
Will def do again! Deeelish!!

elliott1920's picture

This is such a great recipe and so easy to make, for my first lamb dish ever!!

easyfiver's picture

made this for dinner party day before heated on day,great all the mess could be gone,went down brill thanks

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