Braised lamb shanks

Braised lamb shanks

  • 1
  • 2
  • 3
  • 4
  • 5
(48 ratings)

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

More effort

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: per serving

  • kcal295
  • fat18g
  • saturates8g
  • carbs5g
  • sugars2g
  • fibre0g
  • protein25g
  • salt0.41g
Save to My Good Food
Please sign in or register to save recipes.


  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 8 lamb shanks



    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • 1 onion, roughly chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 carrot, roughly chopped



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • few sprigs fresh rosemary



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 3 fresh bay leaf
  • 4 garlic cloves, left whole



    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

  • 2 tbsp plain flour



    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 1 tbsp tomato purée



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 350ml white wine
  • 500ml lamb or chicken stock


  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (79)

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.

morairaman's picture


lauraattewell's picture

easy and delicious

ruthcatlow's picture

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

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

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

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

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

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

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

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! :)


Questions (7)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (2)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…