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.

Ingredients

  • 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
    Lamb

    Lamb

    laam

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

  • 1 onion, roughly chopped
    Onion

    Onion

    un-yun

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

  • 2 carrots, roughly chopped
    Carrot

    Carrot

    ka-rot

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

  • few sprigs fresh rosemary
    Rosemary

    Rosemary

    rose-mar-ee

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

  • 3 fresh bay leaves
  • 4 garlic cloves, left whole
    Garlic

    Garlic

    gar-lik

    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

    Flour

    fl-ow-er

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

  • 1 tbsp tomato purée
    Tomato

    Tomato

    toe-mart-oh

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

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

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Josh75sullivan
29th Jan, 2016
5.05
This was an excellent template. I did not have some of the ingredients and others I switched out. I am not used to some of the methods used for cooking this dish, so I made slight deviations to the cooking process; no browning in the casserole dish or sautéing vegetables. First, I had two lamb shanks (from a local Safeway 50% off) and I used a propane torch and seared the outside of the shanks. The fat shriveled and crackled and spat as I crispified each shank in it's entirety. I had already set the oven to 425F (220C) and placed the shanks in the greased casserole dish then I sprinkled clove and sage powder and some bay leaves on them then put fresh cut up onion, bell pepper, pickled carrots, cilantro, and minced garlic on top. Then finally some Rosé of Pinot Noir (Oregon) from King Estate Vineyard's own Acrobat line. Instead of some EVOO I used bacon grease and drizzled across the entire dish and sprinkled fresh cracked Mediterranean salt and peppercorns. Covered the top with tin foil and placed in the oven. Set timer for 2 hours. This prep time took longer than the recipe's b/c my ingredient deviations and searing, though in all prep took ~35 min., cook time 2 hours, then a short cool off period before eating. Such a long process to only devour the product in minutes but it was worth it. The vegetables served as the side to the shanks and the bone was able to be pulled out of meat with minimal adherence to the knuckle. In my opinion this was a delicious dish and have saved it to my list. Enjoy. No leftovers!
frannylou
25th Jan, 2016
5.05
Stunning! I used 2 onions, 3 carrots, 2 sticks of celery, 2 leeks, red wine, home made chicken stock and a bunch of thyme. Didn't need oil or flour. Removed the bay leaves, cooled and wizzed up the veg and stock to a delicious gravy. Reheated the next day for Sunday lunch and served with buttery mash (used my ricer), whole roast carrots and steamed broccoli. An absolute winner with the whole family...and they had no idea how much veg (or garlic) was hidden in the sauce!! A great way to get veg into the kids.
OggMiester
29th Oct, 2015
3.8
First the negative: Trying to follow this recipe was slightly confusing. You are first talking about roasting in the oven and, suddenly a pan appears from no-where. However, now the Positive: I roasted the lamb shanks to brown - about twenty minutes (ish). Hindsight, should have put the carrots and onions in at the same time. I then added the stock, wine, puree, flour, garlic, rosemary, salt & pepper (couldn't get any Bay Leaves!) to a large pan and brought to a simmer. Added the carrots, onions & two lamb shanks and left it to simmer for about an hour & half. Absolute delight - my wife was extremely pleased with my efforts. I'm now going for Kleftico for Sunday Lunch.
jessicarichardson
25th Jul, 2017
The recipe says to brown the lamb in a roasting or casserole dish. Browning is usually done on the hob. I don't know why you thought you should roast it.
rhombus96
17th Apr, 2016
I'm with you. Donno what the recipe is talking about. Very confusing.
Sophie3243
26th May, 2015
5.05
This is a firm favourite dinner party dish in our house. It's minimum effort as I use the slow cooker rather than a pan. I generally cook it the day before, remove the shanks and refrigerate everything overnight. The flavours really develop and you can then skim the fat off the gravy & strain out the veg. Then the whole lot goes in a large casserole dish in a low oven when our guests arrive. Always served with a huge dollop of buttery mash, green beans and roasted baby carrots and a jug of the delicious gravy (sometimes needs reducing depending on how thick you like your gravy). It's so quick to prepare, cooks away all by itself & then reheats when your guests arrive! Absolutely delicious, fool proof and never fails to impress. Cooking it again this Saturday!
magicmushroom
30th Mar, 2015
Made this on Saturday night for 4 people. I used 6 lamb shanks and it was a huge success, after a couple of little tweaks. I braised the shanks for about 3.5 hours in total at 160 in a fan assisted oven. When it was time to take the shanks out and make the sauce, they didn't look very appetising at all - still quite fatty looking - I put them in a roasting tray and put them back in the oven. This was a great idea as it melted away the last of the outside fat and gave them a lovely roasted look. They were very tender and full of flavour. For the sauce, I gave it a good mashing first to get as much flavour out of the veggies & herbs as I could; it was quite watery so to thicken it up I put a chicken Oxo cube into a saucepan, drained the juice in on top and also added a large tablespoon of mint jelly then let it simmer away for a good 15 minutes. It was to die for, everyone commented that they could have quite happily drank the gravy out of a mug! I do feel that without the mint jelly addition it would have been quite bland so I'm very glad I put it in. A really delicious meal that. Clean plates all around. I served with creamy mash, carrots and peas - simple, but you don't want anything complicated on the side as the lamb and gravy really are the stars of the show. Will most definitely be making this again :-)
fatsiatbbc
26th May, 2014
Superb dish. Like many others I adapted it for two, though I would imagine the above recipe might be lacking in sauce if you prefer more than a glaze on the lamb. Did it in a pressure cooker and it took 40 minutes.
damenga
7th Mar, 2014
Made for the first time tonight for two and it was very good. Adjusted the ingredients to suit and sauce was lovely. Did not put through a sieve. I blitzed it instead. Cooked for about 3 hours at 150 degrees and meat fell off the bone. This one will be on the menu in the future.
emsie_jp
2nd Feb, 2014
I have made this recipe for numerous dinner parties and always have happy and satisfied diners! The lamb is Devine and just falls off the bone. I have made the recipe using red and white wine and thoroughly enjoy both. I tend to remove the bay leaves then use a hand blender to blitz the sauce rather than sieve it and it always gets the thumbs up!

Pages

NZChef
20th Feb, 2017
Hey, I've used this recipe multiple times - the family and I love it each time! However, I've always wondered what the accompaniment (not the broccoli!) in the picture is. Could you please enlighten me? Thanks.
goodfoodteam's picture
goodfoodteam
3rd Mar, 2017
Happy to hear you enjoy this recipe. The accompaniment looks like Dauphinoise potatoes. We've got a selection of recipes here: https://www.bbcgoodfood.com/search/recipes?query=dauphinoise+potatoes
susannab23
15th Dec, 2014
If making 2 days in advance, as recipe states can be done, are there any instructions for reheating - method/temperature/time etc? Thanks
goodfoodteam's picture
goodfoodteam
1st Sep, 2016
Hi Susanna, thanks for your question. The best way is to reheat the lamb in the sauce, adding a splash of water if the sauce is too thick. You can do this on the hob in a pan, bring gently to a simmer and continue for a few mins to ensure the lamb and sauce are fully heated through. Hope that helps.
goodfoodteam's picture
goodfoodteam
18th Dec, 2014
Hi susannab23 the lamb shanks can be reheated in the sauce. Just place the sauce in the pan or casserole dish, add the lamb shanks and bring the sauce to the simmer on the hob, add a little water if you need to. Check that the lamb is piping hot all the way through before serving - if you're worried use a digital probe thermometer, you're looking for it to be 75C inside the meat. Hope this helps. 
Jennyallison
5th Sep, 2014
As a novice cook, I am confused by the method for cooking this dish in step one. Should the browning of the meat be done on the hob and only once passed the simmer stage transfer to the oven? Sorry to all experienced cooks if this is a silly question. Thanks
goodfoodteam's picture
goodfoodteam
16th Sep, 2014
Hi there, thanks for your question, the shanks are browned on the hob in the casserole dish and then simmered on the hob in the same dish, thanks.
Suzieollier
17th Apr, 2016
so why does the very first line say "Heat oven to 200 C " and there is no mention of using a hob ?
beatriceng8
25th Aug, 2016
I am confused by that too. Why turn the oven on, if all the cooking is done on the hob?
tammy65
30th Jan, 2016
Followed the recipe to the letter, but swapped white wine for Beaujolais with excellent results!!!
magicmushroom
30th Mar, 2015
Add a tablespoon of Mint Jelly to the sauce before serving - really gives it a lovely flavour that complements the lamb perfectly.