Braised lamb shanks

Braised lamb shanks

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(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
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  • 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.

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Comments (79)

gavhwest's picture

the sauce/gravy with this is 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

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

jojo-jojo'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

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

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

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

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

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

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


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