Braised lamb shanks

Braised lamb shanks

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(50 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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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.

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Comments, questions and tips

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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!
ade_in_the_kitchen's picture
ade_in_the_kitchen
26th Jan, 2014
5.05
Cooked this today, it was sublime. I cooked the shanks at a lower temperature for 2 hours 45 minutes and the result was beautiful. The meat was tender and the sauce was flavoursome. A real winner.
chefbf
31st Dec, 2013
5.05
Made this two of us, used two shanks and halved the ingredients for the sauce. After reading some of the reviews I cooked the lamb for three hours at 150 and it did fall off the bone however there wasn't enough sauce. Next time I will cook 2- 2.5 as I checked it after 2 hours and the consistency of the sauce was perfect.
bandcamper
15th Dec, 2013
Really nice. I used 3 large shanks to feed 2 adults and 3 kids (6, 5 and 2). Meat was very tender and fell off the bone, and sauce tasty. I used a hand blender to blitz it, rather than pushing it through a sieve, much easier. Served with mash, baby carrots and broccoli. An easy family meal.
fruitcake44
27th Nov, 2013
Delicious recipe! Made this for just the two of us with two lamb shanks but as we like plenty of sauce I only halved the amount of liquid and so glad I didn't cut it down anymore as it had reduced to almost nothing when I removed the lid so didn't need to reduce on the hob! I passed what was left through a sieve pushing through the carrots and garlic which left a rich thick delicious sauce which I thinned with a little boiling water to serve.
jillybonbon
10th Nov, 2013
Delicious! I added a sliced leek to the onion and carrots and cooked in the oven at 150 degrees for about four hours. So easy and minimum effort but a great result. I will definitely cook this again.
ruthy10
14th Oct, 2013
Really tasty dish, the lamb was very tender and flavoursome. I did half the ingredients but still cooked for the same amount of time.
jenny101uk
6th Oct, 2013
Lovely recipe very tasty, added a bag of whole baby carrots instead of chopped carrots and served with mashed potato and long stem Broccolli. Plates were cleared!
blossomcrown
3rd Aug, 2013
Lovely! We used four small shanks but the same quantities of everything else, and the same timings, and it turned out perfect, falling off the bone. Didn't need to reduce the sauce at the end as it was already very thick and sticky. We also didn't have any lamb stock, so I used vegetable stock - just as nice I reckon. Served with mash and broccoli.
looney
14th Apr, 2013
5.05
Forgot to rate.

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