Braised lamb shanks

Braised lamb shanks

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(35 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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jojames01's picture

Wow, these are fanastic! I had my parents round for dinner and cooked these and they were an absolute triumph. I cooked them for about 4 hours on 150 and the meat was so tender. The sauce was full of flavour. I can't recommend this highly enough.

sandrawulf's picture
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Did this last night for 2, lovely rich sauce enjoyed so much will use for dinner parties and any other time!

essayqueen's picture

Am planning on serving this for friends this weekend but preparing it beforehand. Was just wondering about reheating. Is it best to reheat in the oven and if so, for how long?

catherinelfoot's picture
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So easy and very tasty. I'm making it again on Friday for friends.

faridah's picture

I have made this a few times (both times with the potato and mushroom cake) and its fabulous. You could eat the lamb with a spoon and the sauce is delicious.

ijohnson's picture
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Excellent. You still have to guess when the lamb goes back into the pot, but as long as it is before you put it into the oven it should be OK.

Served with parsnip/potato mash and peas - very pleasant combination.

Will be done again.

tedandelvis's picture

I cooked this for 2 but used large lamb shanks so divided the rest of the ingredients by 2 instead of 4. The recipe doesn't appear to say when to add the lamb back into the pot again but I did this just before I added the wine and stock. I ommited the onions as am allergic to them and as we speak it is going into the oven so fingers crossed!

tooey54321's picture

can someone fill in the blanks, the recipe makes no sense?

busymummy7's picture

wasn't too keen on the sauce

ruthjan's picture
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The recipe as detailed here is not nearly as clear as it was in the original version in the magazine.
It has become a real family favourite for us. I also don't bother straining the juices as we all quite like having lumps of carrot etc in the sauce.

niamh1703's picture
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Agree about the confusing recepie instructions, I also wondered why I was turning the oven! However, was utterly delicious and a major hit with my family. Thanks Good Food.

ruthmiles's picture

I put it all in the slow cooker on the lowest setting overnight, Was absolutely gorgeous, i did it with a load of baton carrots and shallot onions. YUMMY

foodielove's picture
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I have to agree with all the others, this was a truly lovely main course, be careful where you get your lamb shanks though, I got mine from a tried and trusted butcher, he had the choice of Welsh or New Zealand, for me, it's Welsh every time.

The meat literally fell off the bone - just lovely!

valoury's picture

Excellent Recipe I served it with Parmesean Roast Potatoes

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

callumstark's picture
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After filling in the blanks this dish turned out great!

callumstark's picture
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Caroline,

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

Regards,
Callum.

shirahoch's picture

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

itsamee's picture

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

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

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