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)

mabbsy's picture

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

callumstark's picture

After filling in the blanks this dish turned out great!

callumstark's picture


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


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

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

jodismith's picture

Fantastic, a great straight forward, simple to follow recipe. I did however follow the recipe and put all the contents in a slowcooker. It was heaven to get home and enjoy the aroma but all the better to enjoy eating in. The meat was like butter. Will be trying it again for sure.

kimhay's picture

Why do I need to put the oven on....?

teammay's picture

Delicious - enjoyed by the whole family (even my father in law who doesn't like lamb!)

glasgow's picture

This went down very well when I made it for my fiance - he was really impressed and regularly asks me to make it. It's well worth making.

carolinehire's picture

Hi there,
We'd like to apologise for the missing sentence which meant it wasn't clear when to add the garlic and herbs in this recipe. We do our upmost to make sure that all our recipes are accurate and do appreciate any feedback if there is an oversight of any sort. We hope you were still able to enjoy the lamb shanks despite the confusion.
Caroline, editor,

baberainbow's picture

I have not made this recipe yet, as I do not understand what is written. I noticed that others have commented on the missing pieces of the recipes and this happens quite often with the recipes displayed here. There also has not been any reply from the Good Food team.

skippyman's picture

Really simple, allowing for the slightly confusing menu notes mentioned above, and very tasty indeed. Can be made well ahead and left for even better flavour.

coales's picture

Thanks The internet page saved my bacon Friends requested I cook this again but I'd lost the recipe.Its a favorite of all who taste it.

kellyhaynes's picture

All I can say - is it's very easy delicious - prehaps use your common sense.

kitten1's picture

I agree with Bob, I wasn't sure whether to put the lamb in the oven or on the stove top or when to add the rosemary, bay leaves and garlic. Wish Good Food would check their recipes for errors before printing them.

mjrixon's picture

This receipe has bay, garlic and rosemary in the ingredients, but doesn't actually tell you to put them in.

It also doesn't tell you to put the lamb back in to the pan once you have removed it to soften the carrot and onion!

kellyhaynes's picture

This is now a firm family favourite and so easy to do.

jalousee's picture


The section below, from this recipe, appears to have some words missing, if you actually read it through, you'll see what I mean. Also there's nothing stating when to put the lamb back in the pot and then into the oven!

How much is actually missing here;

... Remove the lamb, add the onion and carrot few mins more. Stir in the flour and tomato pur�e, season well then pour over the wine and stock.....

Kind regards,


Questions (6)

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…